Bring a pot of water filled at least 2 in/5 cm deep to a simmer
Slowly crack the eggs into the simmering water
Cook for about 3-4 min
Lift the eggs out with a slotted spoon and drain them on a paper towel
Meanwhile, heat half of the olive oil in a frying pan over medium heat
Add asparagus spears and stir-fry for 3-4 min or until tender and golden
In a mixing bowl add rocket leaves and cherry tomatoes
Season with salt, ground black pepper, and drizzle with the remaining olive oil
Mix well
Serve the salad mixture with asparagus and poached eggs
Enjoy!
Learn tips and tricks for managing your Ketogenic journey.
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