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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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for an Easter brunch or lunch this poached eggs, ham and asparagus dish would be a fresh springtime treat. Ingredients:
2 tablespoons butter |
2 1/2 tablespoons all-purpose flour |
1 cup chicken broth |
2 tablespoons fresh parsley, chopped |
2 teaspoons lemon juice |
salt and pepper |
1 lb fresh asparagus, trimmed |
4 slices cooked ham |
8 slices bread |
8 eggs |
Directions:
1. METHOD FOR SAUCE:.
2. In a small saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute.
3. Add chicken broth. Cook and stir until mixture comes to a broil; simmer for 2 minutes. Remove from heat. Stir in parsley, lemon juice, salt and pepper. Keep hot or reheat before serving.
4. To make asparagus and ham bundles, cook asparagus in a small amount of water until tender-crisp, about 4 minutes; drain. Divide into 4 bundles; wrap each bundle with slice of ham.
5. Reheat in microwave oven on 100% power for 1 1/2 -2 minutes before serving.
6. TO MAKE TOAST CUT-OUTS:.
7. With a 4-inch cookie cutter, make decorative cut-outs in the bread slices; toast before serving. (Or toast bread slices then cut diagonally).
8. TO POACH EGGS:.
9. Use a pan that is at least 3-inches deep. Fill with water; add a pinch of salt.
10. Bring to a boil, then reduce to a gentle simmer. One at a time, break cold eggs into a small dish. Gently slip into the water. Cook in barely simmering water until cooked as desired, 3-5 minutes. Remove eggs with a slotted spoon. Drain well.
11. TO ASSEMBLE:.
12. Place a ham and asparagus bundle on each plate. Place 2 eggs on toasted bread., Spoon sauce over eggs.
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