Poached Eggs Primavera
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
Lemon Parsley Sauce
2 tbsp (30 mL) butter or margarine
2-1/2 tbsp (40 mL) all-purpose flour
1 cup (250 mL) chicken broth
2 tbsp (30 mL) whipping cream (optional)
2 tbsp (30 mL) chopped fresh parsley
2 tsp (10 mL) lemon juice
Salt and pepper, to taste
1 lb (500 g) fresh asparagus, trimmed OR 1 300 g package frozen asparagus spears
4 slices cooked ham
8 slices bread
8 eggs
Directions
To make sauce: In a small saucepan over medium heat, melt butter or margarine. Stir in flour and cook for 1 minute. Add chicken broth. Cook and stir until mixture comes to boil; simmer for 2 minutes. Remove from heat. Stir in cream (if using), parsley, lemon juice, salt and pepper. Keep hot or reheat before serving. Cook fresh asparagus in a small amount of water until tender crisp; drain. (Or cook frozen asparagus as directed on package.) Divide into 4 bundles and wrap each bundle with a slice of ham. Reheat in the microwave oven on HIGH 1-1/2 to 2 minutes before serving. With a 4-inch (10 cm) cutter, make decorative cut-outs in bread slices; toast when ready to serve.
To poach eggs: Use a pan that is at least 3 inches (8 cm) deep. Fill with water; add a pinch of salt. Bring to a boil, then reduce to a gentle simmer. Use cold eggs. Break eggs, one at a time, into a small dish. Bring dish close to the surface of the water and gently lower eggs into water. Cook 3 to 5 minutes. Remove with a slotted spoon and drain well. Place a ham and asparagus bundle on each warmed dinner plate. Alongside, serve two eggs on toasted bread cut-outs and spoon sauce over top.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:629
