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Asparagus with ham and poached egg
 
 
4 ServingsPTM25 min

Asparagus with ham and poached egg


White asparagus with ham and poached egg

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Directions

  1. Cover small cups or glasses with cling film. Break an egg on top of each cup and close the foil to create a bag.
  2. Remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup downwards.
  3. Cook the asparagus for 10 minutes in a large pan with boiling water, salt and nutmeg.
  4. Turn off the heat and let the asparagus rest for 10 minutes in the hot cooking liquid.
  5. 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).
  6. Cut the ham into long strips. Melt the butter on a low heat in a pan and remove the cling film from the eggs.
  7. Take the asparagus with a slotted spoon from the moisture and place on plates.
  8. Pour the butter over the asparagus, spread the ham over it and serve the poached eggs.


Nutrition

315Calories
Sodium8% DV185mg
Fat31% DV20g
Protein40% DV20g
Carbs4% DV13g
Fiber8% DV2g

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