30 min.
Preparation time
Gaps: no
Total: 30 min.
Servings
Serve: 2 persons
Weight Per Serving: 341g
Price Per Serving: 2.38$
780kcal
Nutrition
Calories: 780kcal
Protein: 17.84%
Fat: 66.43%
Carbs: 15.73%
Ingredients
- 4 ouncesasparagusthin
- 0.3 cupbutter
- 1 pinchground pepper
- 3 largeegg yolk
- 4 largeeggs
- 2 muffinsenglish
- 4 slicesham
- 1 tablespoonjuice of lemonfresh
- 0.3 teaspoonsalt
Equipment
- frying pan
- sauce pan
- blender
- plastic wrap
- casserole dish
- microwave
- measuring cup
- slotted spoon
Directions
- Fill a medium saucepan or wide deep skillet 3/4 full with hot tap water.Bring to a boil over high heat. Reduce heat to maintain a gentle boil. Trim off and discard woody ends of asparagus.
- Place asparagus in shallow microwave-safe casserole dish, cover with vented plastic wrap, and cook at HIGH power 1-1/2 to 2-1/2 minutes or until asparagus are crisp-tender.Cover tightly; set aside in a warm place.Break whole eggs, one at a time, into a small dish. Slip eggs into simmering water. Cook about 3 minutes for soft-set eggs or until cooked as desired.While eggs are cooking, place egg yolks in blender container.
- Add lemon juice, salt and cayenne pepper.
- Place butter in microwave-safe measuring cup and cook at HIGH power until melted and bubbly, about 1 to 1-1/2 minutes.With blender running, pour hot butter in a stream through the hole in the lid. Blend 30 seconds or until sauce has thickened.Split and toast English muffins.
- Place warmed ham on each muffin half and top with about 3 asparagus. Using a slotted spoon, place poached eggs over asparagus. Spoon sauce over eggs.
Nutrition Facts
Properties
Nutrition Score
27.812608695652%
Flavonoids
Taste
Nutrients percent of daily need