Roasted Asparagus with Poached Eggs


This recipe is vegetarian, is suitable for those following Junger’s Clean Gut plan and can be found in Junger’s Clean Eats recipe book.

Asparagus is full of antioxidants and nutritents and helps rid the body of exces salt and fluid in the tissues.

Although I found it really weird eating asparagus for breakfast this was quite yummy and I enjoyed it. Unfortunately my body didn’t and I had stomach pains for the rest of the day!

Serves 2


  • 12 oz asparagus
  • 2 tablespoons extra virgin olive oil
  • Sprinkle of sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • 2-4 eggs

Preheat the oven to 400 F.

Arrange the asparagus in a baking dish. Drizzle with olive oil, salt and pepper and roast for about 10 minutes

During this time being the water to a simmer in a small pot and add the cider vinegar.

In a small bowl, crack an egg. Gently whisk the smmering water and vinegar mixture and then carefully drop the egg into the middle. Simmer for 2-3 minutes. Remove from the water with a spoon, drain well and the sprinkle with salt, Repeat with the other eggs.


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