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Sauteed Broccoli with Poached Eggs

Sauteed Broccoli with Poached Eggs

Nutrition Facts
  • cal. (kcal) 332
Sauteed Broccoli with Poached Eggs
  • Makes: 2 servings
  • Carb Grams Per Serving: 7


  • 4 eggs
  • 4 teaspoons freshly squeezed lemon juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 3 cups broccoli florets
  • 1/2 teaspoon kosher salt, plus additional
  • Freshly ground black pepper


  1. Crack each egg into a custard cup or small bowl.
  2. In a medium saucepan, bring 4 cups water to a boil.
  3. Add the lemon juice, followed by the eggs, then remove the pot from the heat and cover.
  4. Let stand for 7 to 10 minutes, depending on how you like your eggs.
  5. Remove the eggs with a slotted spoon.
  6. Meanwhile, heat the oil in a medium skillet over medium-high heat.
  7. Add the garlic and cook for 30 seconds. Add the broccoli, salt, and pepper, to taste.
  8. Cook, tossing occasionally, until tender, 7 to 10 minutes.
  9. Divide the broccoli between two serving plates.
  10. Top each plate with 2 poached eggs. Sprinkle lightly with salt and pepper.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 332 cal., 28 g total fat (6 g sat. fat), 7 g carb. (3 g fiber), 16 g pro.