Cooking with Alison

Poached Eggs with Asparagus, Prosciutto and Hollandaise

In Red Meat and Eggs on April 20, 2010 at pm

I love eggs and eat them often for dinner.  Usually, I eat eggs when I’m being lazy, but I decided to make a slightly fancier egg dinner.  It was simple to make and delicious.  If you want a healthier meal, simply omit the hollandaise sauce.  I took this opportunity to learn how to poach eggs properly and I tried Julia Child’s Blender Hollandaise Sauce recipe.   See my post on How to Poach an Egg here.

Poached Eggs with Asparagus, Prosciutto and Hollandaise Recipe

serves 4

4 large eggs , cold

1 bunch asparagus, rough ends cut off and ends gently peeled (optional)

4 to 8 slices thinly sliced prosciutto

1 tbsp extra-virgin olive oil

2 to 3 tbsp white vinegar

coarsesalt and pepper

Optional:  4 slices of bread of your choice (ie. rye, whole grain, baguette or Italian crusty bread)

3/4 cup hollandaise sauce (recipe here) – optional

Preheat the oven to 450 F.  Meanwhile, prepare a saucepan of poaching water (see How to Poach an Egg here).  Meanwhile, toss the asparagus with olive oil, a pinch of salt and pepper and place on a baking sheet in a single layer.  Roast the asparagus in the oven for 10 to 15 minutes, depending on the thickness of the asparagus.  Plate the asparagus onto 4 plates.  Note:  I roasted my asparagus in the oven but you could grill asparagus using a grill or grill pan.  Meanwhile, toast your bread of choice and poach the eggs as per the instructions here.  When the eggs are ready, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove the excess water.  Plate immediately with the asparagus along with 1 to 2 slices of prosciutto per plate.  Pour on the hollandaise sauce and serve immediately.

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