Poached Eggs with Serrano Ham and Garlic Asparagus
This poached eggs recipe tastes even better than its beautiful appearance.
Make This Recipe
Ingredients
- 4 tablespoons olive oil, divided
- 3 large cloves garlic, peeled and thinly sliced
- 1 1/2 pounds medium asparagus spears, trimmed
- 1/2 cup chicken broth
- sea salt and coarsely ground black pepper to taste
- 1 tablespoon white vinegar
- 1 tablespoon salt
- 8 Eggland's Best Egg, large
- 4 large slices from round loaf of crusty Italian bread, toasted (3/4-inch thick)
- 4 ounces very thinly sliced Serrano ham
- 1/4 cup finely shredded Manchego cheese
- 1 tablespoon minced fresh Italian parsley
- Ground Spanish paprika
Preparation
In large skillet, heat 2 tablespoons olive oil over medium-low heat. Add garlic; sauté 1 minute or until very lightly browned. Remove garlic with slotted spoon; reserve for later use. Add asparagus and broth to hot oil; simmer 3 minutes or until crisp-tender, turning asparagus occasionally. Season with salt and pepper to taste.
Fill a large pot halfway with water. Add white vinegar and salt. Bring to a boil over high heat; reduce heat to low. Break eggs into custard cups, one at a time. Gently slide eggs into hot water, in 2 to 3 batches. Poach eggs 3 to 4 minutes or until egg whites are firm and yolks are slightly thickened. Remove eggs with slotted spoon.
Place toast on 4 serving plates. Top each evenly with Serrano ham, asparagus spears, asparagus broth and 2 poached eggs. Sprinkle with cheese, parsley and reserved garlic. Drizzle plates evenly with remaining 2 tablespoon olive oil. Sprinkle lightly with paprika.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn MoreServing Size | 1 serving |
---|---|
Calories | 371 |
Fat | 36 g |
Saturated Fat | 11 g |
Cholesterol | 367 mg |
Sodium | 2369 mg |
Carbohydrates | 15 g |
Dietary Fiber | 1 g |
Protein | 20 g |