Poached Eggs with Vegetables

Wash all the vegetables thoroughly. Slice the green onion into thin strips and cut the leek into rounds, as well as the peeled garlic cloves.

Slice the artichoke hearts into rounds. Trim the tips of the asparagus and blanch them by boiling them in salted water for two minutes.

Heat olive oil in a skillet and sauté the green onion, garlic, and leek for two minutes.

Add the artichoke hearts to the skillet and cook for an additional three minutes. Finally, add the asparagus, cover the skillet, and cook over low heat until the vegetables are tender.

Remove from heat and season with salt and pepper.

Bring a generous amount of water to a boil, adding one tablespoon of vinegar for every liter of water.

Crack each egg into a cup and carefully slide them, one at a time, into the boiling water. Ensure the egg whites envelop the yolks by gently stirring the water with a slotted spoon to create a whirlpool. Cook over low heat for 3 minutes.

Remove the eggs and repeat the process with the remaining eggs.

As you remove each egg from the boiling water, drain them on a clean cloth or paper towel. Trim any excess egg white for a neat presentation.

Serve the poached eggs alongside the sautéed vegetable medley. If desired, garnish with chopped parsley for added color and flavor.