Spring onepot dish with braised eggs

Spring onepot dish with braised eggs

Fresh green spring vegetables are a real invitation to savour light and tasty dishes. At this time of year, vegetables such as asparagus and young spinach offer a range of delicate flavours and an irresistible crunch. They go perfectly with braised eggs, creating a harmony between the sweetness of the vegetables and the rich taste of the eggs.
You thus enjoy the benefits of fresh vegetables, but you also have a dish rich in protein thanks to the eggs, perfect for an easy-to-prepare lunch or dinner.
Opt for simplicity and speed, preparing this all-in-one dish in a single pan. We show you how.

Ingredients (for 2 servings)

  • 2 Columbus eggs
  • 1 leek
  • 100g green asparagus
  • 100g button mushrooms
  • 1/2 red onion
  • 100g baby spinach
  • 1 tablespoon olive oil
  • A few sprigs of parsley for garnish
  • Salt and pepper

Preparation

  • Wash the leek and cut into rings. Peel the red onion and cut half into rings. Wash the asparagus and cut into 3-4 cm pieces. Clean the mushrooms and slice. Wash the baby spinach and allow to drain.
  • Heat the olive oil in a large frying pan over a medium heat. Add the onion, leek and asparagus. Fry for about 5 minutes until tender. Add the mushrooms and fry for a few more minutes.
  • Make space in the pan to cook the eggs. Carefully crack them into the pan and fry them. While the eggs are cooking, add the baby spinach. Your dish is ready when the egg whites are cooked, the yolks are still runny and the spinach has wilted (about 2 minutes).
  • Season to taste with salt, pepper and fresh nutmeg. Garnish with fresh parsley.

Columbus hint

Let your imagination run wild.
You can cook other spring vegetables such as peas, cabbage or fennel.

Discover our other recipes for braised eggs.

2025-08-20T08:12:27+02:00

Columbus products have unique nutritional values! Eating Columbus can significantly improve your health while maintaining a real taste pleasure!

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