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

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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


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