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Poached Eggs Primavera
4 Servings
prep. time 15 min.
cook time 10 min.
Nutrients
per Serving
Calories
364
Fat
19 g
Saturated Fat
8 g
Trans Fat
0.5 g
Sodium
650 mg
Carbohydrate
26 g
Fibre
5 g
Sugars
5 g
Protein
26 g
Ingredients
2 tbsp
25 mL
butter or margarine
2-1/2 tbsp
35 mL
all-purpose flour
1 cup
250 mL
salt reduced chicken broth
2 tbsp
25 mL
whipping cream (optional)
2 tbsp
25 mL
chopped fresh parsley
2 tsp
10 mL
lemon juice
1/8 tsp
0.5 mL
salt
1/8 tsp
0.5 mL
pepper
1 lb
500 g
fresh asparagus, trimmed
4
4
thin slices ham
8
8
slices whole wheat bread
8
8
eggs
Method
- Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring, 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 sauce hot or reheat before serving.
- Cook fresh asparagus in small amount of water until tender crisp; drain. Divide into four bundles and wrap each bundle with slice of ham. Reheat in microwave on High (100% power) for 1-1/2 to 2 minutes before serving.
- Cut circles out of bread slices using a 4-inch (10 cm) round cutter; set aside to toast when ready to serve.
- Fill saucepan with at least 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small dish. Holding dish just above simmering water, gently slip egg into water. Repeat with remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
- Place a heated ham and asparagus bundle on each of four plates. Place two eggs on two toasted bread cut-outs on each plate. Spoon warm sauce over top.