Photo: Lars Blankers
Baked potatoes with asparagus and poached eggs recipe
8 ingredients
10 min + 40 min
4 people
openrecipes
This makes a great meal for kids. The asparagus spears are fantastic finger food for them to pop their eggs with.
Estimated Nutrition (whole recipe, rough)
441
Calories
15g
Protein
20g
Fat
55g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggs | 1 large egg (50g) | 78 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium sized, fluffy King Edward potatoes
- 4 tomato juice
- tbsp white wine vinegar
- 2 olive oil
- tsp baby plum tomatoes, halved
- 3 sliced basil, plus 4 sprigs for decoration
- tbsp asparagus spears, woody bottoms trimmed
- 125 large, very fresh eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes