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Asparagus with ham and poached egg
White asparagus with ham and poached egg
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Ingredients
Directions
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Cover small cups or glasses with cling film. Break an egg on top of each cup and close the foil to create a bag.
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Remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup downwards.
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Cook the asparagus for 10 minutes in a large pan with boiling water, salt and nutmeg.
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Turn off the heat and let the asparagus rest for 10 minutes in the hot cooking liquid.
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After 4 minutes place the eggs wrapped in foil for 6 minutes in the hot asparagus (this can be done while the asparagus is in it).
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Cut the ham into long strips. Melt the butter on a low heat in a pan and remove the cling film from the eggs.
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Take the asparagus with a slotted spoon from the moisture and place on plates.
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Pour the butter over the asparagus, spread the ham over it and serve the poached eggs.
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Nutrition
315Calories
Sodium8% DV185mg
Fat31% DV20g
Protein40% DV20g
Carbs4% DV13g
Fiber8% DV2g
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