HAM, ASPARAGUS AND POACHED EGGS
Very good as a Sunday breakfast or an evening meal. Very filling and delicious.
Provided by Laura Sands
Categories Other Main Dishes
Time 30m
Number Of Ingredients 4
Steps:
- 1. Trim asparagus ends so just the tender stalk is used. If stalk is thick, I will cut just the stalk in half up to the head.
- 2. I like to cook the asparagus in the oven. Just toss with a little oil, spread on baking sheet evenly, and bake at 350 until tender. You can boil to done also. Drain and keep warm.
- 3. While asparagus is cooking, cut ham into individual servings and pan fry.
- 4. Poach as many eggs as needed leaving the yolk runny or at least somewhat runny.
- 5. To plate, place a piece of ham on individual serving plate, top with asparagus and then top with 1 or 2 eggs.
- 6. Hollandaise sauce can be spooned over the top if desired.
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