Asparagus, Ham, and Poached Eggs on Cheese Polenta Recipe

Posted by
Rate It!
Asparagus, Ham, and Poached Eggs on Cheese Polenta
Add your photo!
Ingredients
15
Count
Nutrition
317
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Poached eggs-combine 2 quarts water and the vinegar in a large skillet.
  2. Bring to a boil over high heat.
  3. Decrease heat to very low to maintain the water at a bare simmer.
  4. Place a bowl of hot tap water near the stove.
  5. Crack an egg into a ramekin.
  6. With the ramekin close to the simmering water, pour the egg into the water.
  7. Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
  8. Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
  9. Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
  10. Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
  11. The hot water will keep the eggs at serving temperature for up to 10 minutes.
  12. Asparagus-Ham Saute-melt the butter in a large skillet over med-high heat.
  13. Add the ham and cook until lightly browned, about 5 minutes.
  14. Stir in the shallots and cook until softened, about 1 minute.
  15. Stir in the asparagus, then add the sherry and 2 tablespoons water.
  16. Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
  17. During the last minute, add the heavy cream.
  18. Season with salt and pepper to taste.
  19. Remove from the heat and cover to keep warm.
  20. Meanwhile, make the polenta-bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
  21. Whisk in the polenta.
  22. Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
  23. Remove from the heat and stir in the Parmesan until melted.
  24. Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
  25. Spoon the asparagus-ham saute around the indentation.
  26. One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
  27. Sprinkle with chives and serve hot.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 317.04 Kcal (1327 kJ)
Calories from fat 115.56 Kcal
% Daily Value*
Total Fat 12.84g 20%
Cholesterol 214.29mg 71%
Sodium 785.12mg 33%
Potassium 454.28mg 10%
Total Carbs 29.29g 10%
Sugars 5.95g 24%
Dietary Fiber 3.39g 14%
Protein 19.91g 40%
Vitamin C 5.1mg 9%
Vitamin A 1.2mg 40%
Iron 2.6mg 15%
Calcium 275.6mg 28%
Amount Per 100 g
Calories 99.44 Kcal (416 kJ)
Calories from fat 36.24 Kcal
% Daily Value*
Total Fat 4.03g 20%
Cholesterol 67.21mg 71%
Sodium 246.25mg 33%
Potassium 142.48mg 10%
Total Carbs 9.19g 10%
Sugars 1.86g 24%
Dietary Fiber 1.06g 14%
Protein 6.25g 40%
Vitamin C 1.6mg 9%
Vitamin A 0.4mg 40%
Iron 0.8mg 15%
Calcium 86.4mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top