POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
ASPARAGUS, HAM, AND POACHED EGG SALAD
On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.
Provided by Patricia Wells
Categories HarperCollins Salad Asparagus Ham Egg Chive Lettuce Poach Lunch Brunch Spring
Number Of Ingredients 13
Steps:
- Prepare a large bowl of ice water.
- Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
- Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
- With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
- Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
- Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
- Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
EGGS OSCAR
I love this. The first time I had this was at a pub in Kentvile NS and I was hooked on all things OSCAR. I don't know where the term Oscar came from but it always includes crab meat, asparagus and bearnaise sauce.
Provided by Michelle Dominic
Categories Breakfast
Time 40m
Yield 2 each, 4 serving(s)
Number Of Ingredients 5
Steps:
- On each half English muffin put 2 asparagus followed by poached egg,1 oz crab meat and then Bearnaise sauce.
- Broil from 30 seconds or until sauce browns.
- Great with homemade hash browns.
Nutrition Facts : Calories 376.8, Fat 11.8, SaturatedFat 3.7, Cholesterol 446.8, Sodium 889.6, Carbohydrate 35.8, Fiber 6.8, Sugar 5.9, Protein 33.8
HAM, ASPARAGUS AND POACHED EGGS
Very good as a Sunday breakfast or an evening meal. Very filling and delicious.
Provided by Laura Sands
Categories Other Main Dishes
Time 30m
Number Of Ingredients 4
Steps:
- 1. Trim asparagus ends so just the tender stalk is used. If stalk is thick, I will cut just the stalk in half up to the head.
- 2. I like to cook the asparagus in the oven. Just toss with a little oil, spread on baking sheet evenly, and bake at 350 until tender. You can boil to done also. Drain and keep warm.
- 3. While asparagus is cooking, cut ham into individual servings and pan fry.
- 4. Poach as many eggs as needed leaving the yolk runny or at least somewhat runny.
- 5. To plate, place a piece of ham on individual serving plate, top with asparagus and then top with 1 or 2 eggs.
- 6. Hollandaise sauce can be spooned over the top if desired.
ASPARAGUS WITH POACHED EGG
A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
- Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
- Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.
LINGUINE WITH ASPARAGUS AND EGG
Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
- While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.
- To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 494 g, Fat 16 g, Fiber 5 g, Protein 21 g
ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS
Steps:
- Asparagus
- Preheat the oven to 400°F.
- Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
- Ham and Gravy
- While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
- Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
- Eggs
- Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
- Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
- Assembly
- Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
- Know-how: Making Poached Eggs
- Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
- Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
- Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
More about "ham asparagus and poached eggs food"
ASPARAGUS WITH CURED HAM, POACHED DUCK EGG AND ... - …
From bbc.co.uk
Category Starters & Nibbles
PROSCIUTTO WRAPPED ASPARAGUS WITH POACHED EGG AND ...
From closetcooking.com
10 BEST POACHED EGG BREAKFAST RECIPES - YUMMLY
From yummly.com
ASPARAGUS WITH POACHED EGG AND PROSCIUTTO - …
From downshiftology.com
ASPARAGUS, CURED HAM, POACHED DUCK EGG AND HOLLANDAISE ...
From cooked.com
10 BEST POACHED EGG BREAKFAST RECIPES - YUMMLY
From yummly.co.uk
HAM-WRAPPED ASPARAGUS WITH POACHED EGG - ASDA
From asda.com
ASPARAGUS, CURED HAM, POACHED DUCK EGG AND HOLLANDAISE ...
From cooked.com.au
ROASTED ASPARAGUS WITH HOLLANDAISE SAUCE AND POACHED EGG ...
From mygorgeousrecipes.com
10 BEST BREAKFAST EGGS ASPARAGUS RECIPES | YUMMLY
From yummly.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
EMERIL'S EGG BENEDICT WITH COUNTRY HAM, POACHED EGGS AND ...
From emerils.com
ASPARAGUS & PARMA HAM SALAD WITH POACHED EGG - WAITROSE
From waitrose.com
ASPARAGUS, CRISPY HAM AND POACHED EGG ON TOAST | …
From womanandhome.com
POACHED EGGS WITH SMOKED HAM, ASPARAGUS AND CHEDDAR CHEESE ...
From thriftyfoods.com
GRILLED ASPARAGUS & POACHED EGG ON TOAST | EGG RECIPES ...
From jamieoliver.com
POTATO ROSTI WITH ASPARAGUS & EGG RECIPE - LOVE POTATOES
From lovepotatoes.co.uk
EGGS BENEDICT WITH HAM AND ROASTED ASPARAGUS ...
From hamiltonbeach.ca
POACHED DUCK EGG WITH ASPARAGUS ... - GREAT BRITISH CHEFS
From greatbritishchefs.com
POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE ...
From bonappetit.com
STEAMED ASPARAGUS AND EGG MIMOSA SALAD RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
ASPARAGUS WRAPPED IN HAM WITH FLAT-IRON CHICKEN | SLIMMING ...
From slimmingworld.co.uk
ROASTED ASPARAGUS AND FRISéE SALAD WITH POACHED EGGS AND ...
From finecooking.com
EGGS, HAM AND ASPARAGUS - MEN'S HEALTH
From menshealth.com
ASPARAGUS, CURED HAM, POACHED DUCK EGG AND HOLLANDAISE ...
From eatyourbooks.com
SOURDOUGH, HAM, POACHED EGGS AND EASY HOLLANDAISE | FOOD ...
From foodtolove.co.nz
ROASTED ASPARAGUS EGGS BENEDICT: A DELICIOUS PALEO RECIPE
From drstevenlin.com
10 BEST ASPARAGUS WRAPPED HAM RECIPES | YUMMLY
From yummly.co.uk
POACHED EGGS WITH HOLLANDAISE AND ASPARAGUS - BBC FOOD
From bbc.co.uk
RECIPE: ASPARAGUS, PARMA HAM AND SOFT-BOILED EGG SALAD ...
From dailymail.co.uk
EGG RECIPES: OMELETTE, EGG CURRY, POACHED - GREAT BRITISH ...
From cdn1.greatbritishchefs.com
POACHED EGGS WITH ASPARAGUS AND HAM | RECIPES | WW USA
From weightwatchers.com
GREEN PEA & ASPARAGUS SOUP & POACHED EGGS & TOAST RECIPE ...
From myrecipes.com
TOASTED SOURDOUGH WITH ASPARAGUS, HAM & POACHED EGGS - SAGA
From saga.co.uk
EGGS BENEDICT WITH HAM AND ROASTED ASPARAGUS ...
From hamiltonbeach.com
RECIPES/ASPARAGUS-HAM-AND-POACHED-EGG-SALAD.JSON AT MASTER ...
From github.com
ASPARAGUS AND HAM SOUP WITH BACON, YOGURT, AND WHITE ONION
From more.ctv.ca
POACHED EGGS AND HAM RECIPE FROM HOW I COOK BY SKYE ...
From cooked.com
TOASTED SOURDOUGH WITH GRILLED ASPARAGUS, SERRANO HAM AND ...
From womenshealthmag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love