Description
Seasonal vegetables are topped with soft boiled eggs and accompanied by the perfect simple mustard sauce.
Ingredients
Scale
- 1 tablespoon unsalted butter, ghee, or avocado oil
- 2 leeks, thinly sliced (white and light green part only)
- 1 bunch asparagus, cut into 1 1/2 inch pieces (about 1 pound)
- 3–4 radishes, thinly sliced
- salt and pepper
- 4 eggs
For the Mustard Sauce
- 1 teaspoon minced garlic
- splash avocado oil
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- First, make your sauce. Sauté the garlic in splash of oil until it is fragrant, 1-2 minutes. (Use the same skillet you’ll use to cook your vegetables.)
- In a small bowl, whisk together the mustard and apple cider vinegar. Stir in the cooked garlic. Set aside.
- Heat 1 tablespoon butter, ghee, or oil in a medium skillet (the same one you cooked your garlic in.)
- Add the sliced leeks and sauté until they are softened, about 5 minutes.
- Add the radishes and sauté another two minutes.
- Add the asparagus and sauté until crisp-tender, about 3 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add the eggs and reduce the heat to a simmer. Simmer for 6 minutes. Remove the eggs from the water, rinse under cold water, and peel.
- Serve the vegetables with the eggs and top with a drizzle of mustard sauce. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15
Nutrition
- Serving Size: 2
- Calories: 339
- Sugar: 8
- Fat: 20
- Carbohydrates: 23
- Fiber: 7
- Protein: 17