Your Perfect Spring Lunch & Why Eggs Aren’t Just for Breakfast

| by Fit Bottomed Girls

If you’re someone who thinks that eggs are just for enjoying at breakfast or the occasional brinner (breakfast for dinner!), prepare to have your culinary mind blown. This recipe for Soft Poached Eggs with Cheddar, Asparagus, Artichokes and Fingerling Potatoes courtesy of Sargento Foods (oh, how we love their reduced-sodium cheeses) is delicious and has everything great about spring produce in it—asparagus, artichokes and mushrooms! Heck, you could even pair it with a cup of green soup for a super-power lunch!

With a prep time of 15 minutes and a cook time of 25 minutes, it’s even quick to prepare. This entire recipe serves four and is high in protein, so invite some buds over and enjoy!

Soft Poached Eggs with Cheddar, Asparagus, Artichokes and Fingerling Potatoes Recipe

2 c fingerling potatoes, cut lengthwise into quarters
2 tsp olive oil
2-1/2 c (8 oz) crimini mushrooms
1 lb fresh asparagus, trimmed
2 cloves garlic, minced
1/4 c thinly sliced red onion
5 artichoke hearts, quartered
1/4 tsp freshly ground black pepper
1 c Sargento® Shredded Reduced Fat Sharp Cheddar Cheese
1/4 c julienned sundried tomatoes in oil, drained

Poached eggs:
1/4 c white vinegar
4 large eggs

1. Heat 1-1/2 cups of water in a large skillet on medium-high; bring to a low boil. Add potatoes, cover and cook until fork tender, about 10 minutes. Drain water from pan and pour potatoes onto plate. Meanwhile, fill a medium pot with 8 cups water and add vinegar. Heat on medium-high to bring water to a low boil.

2. Heat oil in a skillet set on medium heat. Add mushrooms, asparagus, garlic and onion, and sauté until mushrooms have released water and browned slightly, about four minutes. Add potatoes, artichokes and pepper, and cook until hot. Turn off heat.

3. Adjust the heat setting for the pot of water so only small bubbles gently rise to the surface. Do not boil. One by one, crack eggs into a half-cup ladle or measuring cup, and then slowly lower the cup under water. Gently pour each egg in water. Cook for two minutes or until whites are opaque and firm, and yolks are still runny. Meanwhile, stir 3/4 cup cheese into the vegetables until it melts. Divide vegetables among four plates and sprinkle with tomatoes and remaining cheese. Gently lift cooked eggs one at a time with slotted spoon and place on top of vegetables.


Poaching is my favorite way to prepare eggs, but be warned that it may take a few tries to get them half as pretty as the photo. But no worries—they still have the same fab nutritional profile even when they’re a little stringy! Happy spring eating! —Jenn