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Poached Eggs With Asparagus And Prosciutto Hollandaise

Recipe By :The Los Angeles Times, 04-02-2003
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Vegetables Egg Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 pound white asparagus
4 brioche rolls
10 tablespoon melted butter --divided
Nonstick cooking spray --(optional)
3 egg yolks
1 tablespoon lemon juice
2 tablespoon chopped prosciutto
Salt --to taste
1 dash cayenne pepper
8 eggs
Chopped chives --for garnish
Avocado wedges --for garnish

Break the tough ends off the asparagus and place the spears in a medium
skillet with enough water to cover the bottom of the pan. Bring to a
simmer. Cover and cook until the asparagus is tender enough to puree,
10 to 15 minutes. Drain the asparagus, cover and keep warm.

Slice the rolls in half crosswise. Brush the cut sides with about 2
tablespoons of the melted butter. Toast the bread in a nonstick skillet
over medium-low heat until browned on one side, about 1 minute, then
turn to brown the second side. Repeat until all the bread is toasted.
Keep warm.

Spray the bottom of a large skillet with nonstick spray, or use a
nonstick skillet. Fill the skillet 3/4 full with water and bring to a boil.

Meanwhile, blend the egg yolks on high in a blender and add the lemon
juice. While the blender is running, slowly drizzle in the remaining
melted butter until incorporated and the sauce has thickened. Cut 6
stalks of the asparagus into 1-inch pieces. Add to the sauce and blend
until pureed and the sauce has become light. Place the sauce in a bowl
and stir in the prosciutto. Add salt and cayenne pepper to taste. Keep
warm.

Reduce the boiling water to a simmer. To poach the eggs, work with 2 at
a time. Crack the first egg into a small bowl, then carefully pour into
the water; repeat with the second egg. Cook until the whites of the
eggs are set and cooked through, about 3 to 4 minutes, then remove them
from the water with a slotted spatula. Repeat with the remaining eggs.

Place 1 egg on each slice of brioche. Spoon about 1 tablespoon of the
hollandaise sauce over each egg. Sprinkle with the chives. Serve a
wedge of avocado and any remaining asparagus spears alongside.

This recipe yields 4 servings.

Each serving: 714 calories; 277 mg. sodium; 760 mg. cholesterol; 59
grams fat; 31 grams saturated fat; 26 grams carbohydrates; 22 grams
protein; 2 grams fiber.

Formatted for MC7 07-25-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 431 Calories; 41g Fat (86.1%
calories from fat); 13g Protein; 2g Carbohydrate; trace Dietary Fiber;
611mg Cholesterol; 409mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean
Meat; 0 Fruit; 7 Fat.


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