
Devices & Accessories
Sous-vide asparagus with poached eggs
Prep. 20min
Total 1 h 5min
4 portions
Ingredients
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asparagus spears peeled and trimmed (max. 12 cm - see Tips)300 g
-
extra virgin olive oil2 tsp
-
garlic cloves crushed2
-
water to fully submerge bags (not higher than the 2L maximum fill level)
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lemon juice (½ lemon) or 1 level tsp ascorbic acid powder30 g
-
whole eggs4
-
salt to season
-
ground black pepper to season
Difficulty
medium
Nutrition per 1 portion
Sodium
70 mg
Protein
7.8 g
Calories
449.4 kJ /
107.4 kcal
Fat
6.9 g
Fibre
1.6 g
Saturated Fat
1.8 g
Carbohydrates
4.3 g