| Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 Ingredients 12 ounces asparagus spears, fresh or frozen 2 ounces ham, lean, reduced sodium 1 tablespoon vinegar, apple cider 4 eggs, large 2 teaspoons olive oil, extra virgin 1/8 teaspoon black pepper 2 tablespoons Parmesan cheese, fat free
Preparation - Wash and trim asparagus, if using fresh, and measure out specified amount. Steam in microwave or on stove-top until crisp tender, 3 to 5 minutes, depending on the size of the spears.
- Distribute spears evenly onto 4 serving plates. Mince ham and sprinkle it evenly over asparagus (1/2 ounce each plate).
- To poach eggs without an egg poacher, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer in a large non-stick skillet over medium-low heat.
- Break the eggs, one at a time, into a cup and gently slide into the simmering water.
- Poach to desired consistency - 3 to 5 minutes for soft yolks.
- Using a slotted spoon, remove an egg and rest briefly (while still in the spoon) on a paper towel to drain.
- Trim away any strands of egg white. Place each egg on a serving of asparagus.
- Drizzle each serving with 1/2 teaspoon of olive oil. Season with black pepper to taste, and sprinkle with cheese (1/2 tablespoon, or 1-1/2 teaspoons per serving).
- Serve immediately with whole wheat toast or English muffins and fresh fruit, if desired.
|
Free Forum Hosting
Important Announcement
First 