Roasted Asparagus with Poached Eggs and Champagne Beurre Blanc
162 people added this to their Recipe Box
Roasted Asparagus with Poached Eggs and Champagne Beurre Blanc
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 765 |
| pro | 31 g |
| total fat | 54 g |
| sat. fat | 27 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 494 mg |
| sodium | 1,533 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 33 |
| vit A | 56 |
| vit C | 15 |
| folate | 126 |
This makes the highlight of an elegant spring brunch for Mother's Day, a birthday or graduation celebration.
Ingredients
- 1-1/2 lb asparagus
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp white vinegar
- 8 eggs
- 4 English muffins
- 8 oz shaved prosciutto
- Champagne Beurre Blanc:
- 1 shallot, minced
- 1 cup dry sparkling wine or white wine
- 3 tbsp champagne vinegar or white wine vinegar
- 1/4 tsp pepper
- 3/4 cup cold butter, cubed
- 1 tbsp minced fresh tarragon or fresh chives
Preparation
Champagne 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.
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.
Source : Canadian Living Magazine: May 2008
- Keywords : Mother's Day; Birthday; Brunch; Eggs; Poach; Asparagus; Roast; White wine;
Related content
-
Spinach Dip in a Rye Shell
This dip has almost become a classic, although there are several versions. The bread becomes the...
-
Mince and Tatties
Annabelle Waugh, with mom Patricia Donaldson. When I was growing up, “mince and...
-
Traditional Scotch Pies
Enjoy these hearty pies hot or the next day cold for lunch. They travel well, which makes them...
-
Hot Milk Pastry
You don't have to worry about overworking this easy pastry. In fact, you can work with it while...
