Poached Eggs & Pumpkin

by Bliss (follow)
Vegetarian (1517)      Breakfast (581)      Eggs (230)     
I have recreated this recipe after being inspired by a restaurant breakfast. Poached eggs and pumpkin is a low carb option and full of protein to keep you full all morning.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 1 serving

Left over roast pumpkin (3 or 4 pieces)
2 eggs
Small handful of spinach
2-3 spears of asparagus
1 tbs whole egg mayonaise
1/2 tbs tomato paste
3 tbs milk
1 tbs vinegar
Salt & pepper

Reheat the pumpkin in the microwave.
Boil a small saucepan of water on the stove. When the water is boiling add the vinegar and stir until the water is moving in circular motion.
Crack the eggs into the water and cook for about 2 minutes (this way they will still be runny in the middle).

In another saucepan, whisk together the mayonaise and tomato paste. Add the milk until you achieve the desired consistency.

In another saucepan wilt the spinach leaves. You may need a little water to help the process along.
When the eggs are ready, scoop them out and allow any excess water to drain off.
On top of the pumpkin, stack the spinach, eggs and asparagus.
Drizzle with your tomato mayonaise sauce and season with salt and pepper.

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