Œufs pochés jardinière

2 portions

préparation 10 min.

cuisson 10 min.

Imprimer la recette

Valeur nutritive par portion

Calories

267

Lipides

13 g

Lipides saturés

4.5 g

Lipides trans

0 g

Sodium

344 mg

Glucides

20 g

Fibres

6 g

Sucres

4 g

Protéines

19 g

Ingrédients

œufs

1-1/2 tasse

375 ml

de macédoine de légumes frais ou surgelés

1/8 c. à thé

0,5 ml

de poivre

Pincée

de sel

2 c. à table

25 ml

de parmesan râpé

Préparation

Cuire les légumes selon le mode de cuisson désiré (à la vapeur, bouillis, au micro-ondes ou sautés).
Pendant que les légumes cuisent, faire pocher les œufs dans l'eau frémissante jusqu'à ce que le blanc soit pris et que le jaune soit cuit jusqu'à la cuisson désirée, de 3 à 4 minutes. Retirer les œufs avec une cuillère trouée; laisser égoutter sur du papier absorbant.
Répartir les légumes chauds dans deux bols peu profonds ou sur des assiettes en les montant un peu sur les bords pour faire un nid. Placer deux œufs pochés au milieu de chaque nid. Saupoudrer de poivre, de sel et de parmesan.

Notes

Pocher les œufs à l'avance. Couvrir et réfrigérer. Au moment de servir, avec une cuillère, déposer les légumes cuits dans deux bols allant au micro-ondes, creusant un nid au centre. Déposer deux œufs pochés dans le nid. Couvrir les bols en laissant une ouverture pour laisser passer la vapeur. Réchauffer au micro-ondes à puissance élevée (100 %) jusqu'à ce que les œufs soient chauds, de 1 à 1 1/2 minute. Saupoudrer de poivre, de sel et de parmesan.

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