Poached Eggs Primavera
"for an Easter brunch or lunch this poached eggs, ham and asparagus dish would be a fresh springtime treat."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
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
-
METHOD FOR SAUCE:
- In a small saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute.
- 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.
- 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.
- Reheat in microwave oven on 100% power for 1 1/2 -2 minutes before serving.
-
TO MAKE TOAST CUT-OUTS:
- With a 4-inch cookie cutter, make decorative cut-outs in the bread slices; toast before serving. (Or toast bread slices then cut diagonally).
-
TO POACH EGGS:
- Use a pan that is at least 3-inches deep. Fill with water; add a pinch of salt.
- 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.
-
TO ASSEMBLE:
- Place a ham and asparagus bundle on each plate. Place 2 eggs on toasted bread., Spoon sauce over eggs.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
