Poached Eggs Primavera

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.