Egg in a Basket with Smoked Turkey and Asparagus

Delicious brunch recipe from Ellie Krieger featuring freshly cut asparagus and smoked turkey.

Egg in a Basket with Smoked Turkey and Asparagus
Egg in a Basket with Smoked Turkey and Asparagus
(Photo by Alexandra Grablewski)

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!

SUPPORT THE POST

Here’s your bonus brunch recipe from Ellie Krieger as promised in “Let’s Brunch!” from the March/April 2015 issue. (Click here to subscribe to The Saturday Evening Post.)

Egg in a Basket with Smoked Turkey and Asparagus

(Makes 4 servings)

Ingredients

  • 3/4 pound asparagus stalks
    (about 3/4 bunch), woody bottoms removed
  • 4 pieces whole-wheat sandwich bread
  • 4 teaspoons butter, melted
  • Cooking spray
  • 6 ounces sliced smoked turkey, sliced again into thin ribbons
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs

Directions

Place asparagus in steamer basket over pot of boiling water. Cover and steam until crisp-tender, about 3 minutes. Chop asparagus into 1/2-inch pieces. Brush both sides of each slice of bread with melted butter. Using 3-inch cookie cutter, cut hole in center of each slice of bread; reserve cutouts.

Spray large nonstick skillet with cooking spray and set over medium-high heat. Cook turkey slices until browned around edges, about 3 minutes. Add asparagus and cook until it is heated through, about 2 minutes, then season with pepper. Transfer mixture to plate and cover with foil to keep warm.

Place 2 bread slices and cutouts in same skillet and crack one egg into hole of each slice. Cook until egg whites are set and bread is toasted on underside, about 3 minutes. Using spatula, flip bread/egg slices and cutouts and cook additional 1 minute. Transfer bread/egg pieces to individual plates. Repeat with remaining bread slices and cutouts. Top each one with 1/4 of turkey-asparagus mixture. Arrange cutouts on each plate.

Nutritional Information

Per Serving (1 egg in a basket with½ cup asparagus-turkey topping and 1 bread cutout)

  • Calories: 270
  • Total Fat: 11 g
  • Saturated Fat: 5 g
  • Sodium: 630 mg
  • Carbohydrate: 25 g
  • Fiber: 5 g
  • Protein: 33 g
  • Diabetic Exchanges: 1 starch, 1 lean meat, 1 medium fat meat, 1 vegetable, 1 fat


Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now

Reply

Your email address will not be published. Required fields are marked *