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Poached Eggs, Asparagus & Cheese on Toast
Poached Eggs, Asparagus & Cheese on Toast

Poached Eggs, Asparagus & Cheese on Toast

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Healthy Living
Cook Minutes 20 Min
Prep : 20 Min
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 slices rustic whole wheat bread, toasted
4 tsp. non-hydrogenated margarine
2 tomatoes, each cut into 4 slices
20 fresh asparagus spears (210 g), trimmed, steamed
4 eggs, poached
1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
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Step 1
Heat broiler.
Step 2
Place toast slices on baking sheet; spread with margarine.
Step 3
Top with remaining ingredients.
Step 4
Broil 2 min. or until cheese is melted.
Kraft Kitchen Tips!
How to Poach Eggs on the Stove Top
Add 1 L (4 cups) water to large skillet or saucepan; stir in 1 tsp. Heinz Distilled White Vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water gently simmering. Break eggs, 1 at a time, into small bowl. Holding bowl close to water’s surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels. Trim off rough edges, if desired.
Substitute 2 cups baby arugula for the steamed asparagus.
Special Extra
Substitute 1 cup cooked fresh lump crabmeat for the poached eggs.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 3.5 g
18 %
Cholesterol 215 mg
Sodium 470 mg
20 %
Carbohydrate 21 g
Fibre 3 g
Sugars 4 g
Protein 14 g
Vitamin A
15 %
Vitamin C
25 %
15 %
15 %
Makes 4 servings, 1 topped toast slice (224 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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