![](https://cdn.statically.io/img/www.allrecipes.com/thmb/H3qfzvfOqN2N3LwWdXPxzsV28Qg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/561253-503a6fe8e5924348be0c90d7599b3b68.jpg)
Ingredients
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4 eggs
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1 cube chicken bouillon (Optional)
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1 pound fresh asparagus, trimmed
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4 slices whole wheat bread
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4 slices Cheddar cheese
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1 tablespoon butter
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salt and pepper to taste
Directions
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Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
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Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
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Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts (per serving)
306 | Calories |
18g | Fat |
17g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 306 | |
% Daily Value * | |
Total Fat 18g | 24% |
Saturated Fat 10g | 48% |
Cholesterol 224mg | 75% |
Sodium 730mg | 32% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 4g | 15% |
Total Sugars 4g | |
Protein 20g | 39% |
Vitamin C 6mg | 7% |
Calcium 292mg | 22% |
Iron 4mg | 24% |
Potassium 400mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.