This makes the highlight of an elegant spring brunch for Mother's Day, a birthday or graduation celebration.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2008
Champagne Beurre Blanc:
MethodChampagne Beurre Blanc: In small saucepan, boil shallot, wine, vinegar and pepper until reduced to 2 tbsp (25 mL), about 10 minutes.
Reduce heat to low. Being careful not to boil, whisk in 1 cube of butter at a time just until melted. (Make-ahead: Cover and set aside for up to 1 hour. Use at room temperature or rewarm in bowl over saucepan of hot water, whisking often.) Stir in tarragon.
Snap off woody ends of asparagus; place stalks on rimmed baking sheet. Sprinkle with oil, salt and pepper; shake pan to coat. Roast in 425°F (220°C) oven for about 15 minutes, shaking pan halfway through, until tender-crisp.
Meanwhile, pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.
Meanwhile, cut English muffins horizontally in half and toast. Place 2 halves on each plate; top each with prosciutto, then roasted asparagus, poached egg and about 2 tbsp (25 mL) Beurre Blanc.
Nutritional facts Per serving: about
- Sodium 1533 mg
- Protein 31 g
- Calories 765.0
- Total fat 54 g
- Cholesterol 494 mg
- Saturated fat 27 g
- Total carbohydrate 35 g
- Iron 33.0
- Folate 126.0
- Calcium 19.0
- Vitamin A 56.0
- Vitamin C 15.0