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Poached egg with grilled asparagus and shaved parmesan June 19, 2017

Poached egg with grilled asparagus and shaved parmesan

There is a ton of research that shows you may be able to eat your way to healthy dopamine levels.  Certain amino acids—specifically L-Tyrosine—is a precursor to dopamine.  Here is a great dopamine-friendly recipe that is versatile enough to eat at breakfast, lunch or dinner.

Poached egg with grilled asparagus and shaved parmesan


  • 1 egg
  • Dash of white vinegar (for poaching the egg)
  • Asparagus spears (trimmed)
  • Olive oil
  • Shaved parmesan
  • Salt & pepper to taste


To poach the egg:  Take a very fresh egg (organic, if possible) and crack it into a cup or ramekin. Meanwhile, bring a pot of water to a light simmer.  When the water simmers, add a dash of white vinegar.  Slowly slide the egg into the water.  A lightly poached egg takes approximately 2 minutes, while a firmly poached egg takes around 4 minutes.  Remove the egg from the water and set on a paper towel to dry off.

For the asparagus:  Preheat a pan on high heat.  Toss the asparagus lightly in olive oil and salt and pepper.  Add to the pan and sauté for 2-3 minutes.

Put it all together:  Spread asparagus on a plate, top with the poached egg and shaved parmesan cheese and season with salt and pepper to taste.


L-Tyrosine Info
  • 1 oz of parmesan contains 559 mg of L-Tyrosine
  • 1 egg contains 250 mg of L-Tyrosine

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