“for an Easter brunch or lunch this poached eggs, ham and asparagus dish would be a fresh springtime treat.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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