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Spaghetti with Asparagus, Mushrooms, Parmesan, and a Poached Egg

Prep Time5 mins
Cook Time10 mins
Total Time15 mins


  • 2 oz of spaghetti cooked per instructions
  • 1 tsp olive oil
  • 3 asparagus spears wooden ends removed, cut into thirds
  • 5 button mushrooms quartered
  • 1 egg
  • 1 tsp butter
  • Sea salt and freshly cracked pepper to taste
  • 1-2 tablespoons of Parmesan cheese grated


  • Bring a large pot of salted water to boil over high heat. Cook the spaghetti per instructions. While the pasta cooks, heat the olive oil in a small skillet over medium heat then add the mushrooms & asparagus. Cook the mushrooms and asparagus, stirring often, until golden and tender, about 5-6 minutes. Season with sea salt and freshly cracked pepper, to taste.
  • Meanwhile, add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
  • Drain the cooked pasta then place back into the pan. Add the butter, asparagus, mushrooms, sea salt and freshly cracked pepper, to taste, then toss until mixed combined. Pour into a bowl, top with the poached egg, and Parmesan cheese. Serve immediately. Enjoy.