Ham Asparagus And Poached Eggs Recipes

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POACHED EGGS AND ASPARAGUS



Poached Eggs and Asparagus image

This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.

Provided by Melissa Weiner

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 4

Number Of Ingredients 7

4 eggs
1 cube chicken bouillon
1 pound fresh asparagus, trimmed
4 slices whole wheat bread
4 slices Cheddar cheese
1 tablespoon butter
salt and pepper to taste

Steps:

  • Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
  • Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
  • Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g

ASPARAGUS, HAM, AND POACHED EGG SALAD



Asparagus, Ham, and Poached Egg Salad image

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

Provided by Patricia Wells

Categories     HarperCollins     Salad     Asparagus     Ham     Egg     Chive     Lettuce     Poach     Lunch     Brunch     Spring

Number Of Ingredients 13

3 tablespoons coarse sea salt
16 green asparagus spears (1 pound), trimmed
4 ultra-fresh large eggs
1 tablespoon distilled vinegar
4 cups torn soft greens, such as buttercrunch lettuce
1/4 cup minced fresh chives
Lemon and Olive Oil Dressing
4 thin slices top-quality ham
Fine sea salt
Coarse, freshly ground black pepper
Toast, for serving
Special Equipment
5-quart pasta pot fitted with a colander; 4 ramekins or small cups ; a flat, fine-mesh sieve or a large slotted spoon

Steps:

  • Prepare a large bowl of ice water.
  • Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
  • Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
  • With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
  • Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
  • Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
  • Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

ASPARAGUS WITH HAM AND EGGS



Asparagus With Ham and Eggs image

This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. Mostly used are the white asparagus here. I make them using green or white asparagus based on what is available and how the price is. You will need more when using white asparagus because they need to be peeled unlike the green ones. This dish is served here with melted butter drizzled over the asparagus, ham and egg, and some boiled new potatoes. This makes 2 pretty large servings.

Provided by PetsRus

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4

1 lb asparagus
4 slices ham (approx 4 oz)
2 hard-boiled eggs
4 ounces butter, melted

Steps:

  • Break off tough ends of the asparagus and cook until tender, drain.
  • Meanwhile chop the ham and egg finely.
  • Put asparagus on a serving plate and garnish with the chopped ham and eggs.
  • Serve with the melted butter in a jug on the side.

Nutrition Facts : Calories 534, Fat 51.8, SaturatedFat 30.9, Cholesterol 333.9, Sodium 420.4, Carbohydrate 9.9, Fiber 4.5, Sugar 3.5, Protein 12.2

ASPARAGUS WITH POACHED EGG



Asparagus with Poached Egg image

A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, thinly shaved
Fine sea salt and freshly ground pepper

Steps:

  • Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
  • Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
  • Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.

ASPARAGUS WITH COUNTRY HAM AND EGG GRAVY



Asparagus With Country Ham and Egg Gravy image

Make and share this Asparagus With Country Ham and Egg Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, trimmed
1/2 cup diced country ham
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups whole milk
2 hard-boiled eggs, chopped
1/2 teaspoon salt
fresh ground black pepper
chopped fresh dill or chives, for garnish

Steps:

  • Blanch the asparagus in boiling salted water for 2 minutes and drain.
  • In a medium saucepan set over low heat, cook the ham in the butter for 5 minutes.
  • Sprinkle the flour over the ham and cook, stirring, for 1 minute.
  • Increase heat to medium and slowly add the milk while stirring constantly.
  • Cook, stirring, for 2 minutes or until the sauce has thickened and begins to bubble.
  • Remove the pan from the heat and stir in the chopped egg, salt, and pepper.
  • Arrange the asparagus on a serving platter and spoon the ham and egg sauce over the top.
  • Garnish with fresh dill.

Nutrition Facts : Calories 243.5, Fat 15.9, SaturatedFat 8, Cholesterol 130.5, Sodium 615.6, Carbohydrate 13.2, Fiber 2.4, Sugar 7.9, Protein 13.3

ASPARAGUS, HAM AND EGG BAKE



Asparagus, Ham and Egg Bake image

Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 12

Number Of Ingredients 13

1 1/2 cups chopped cooked ham (1/2 lb)
1 lb fresh asparagus spears, cut into 1-inch pieces
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 medium onion, chopped (1/2 cup)
2 cups shredded Cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
12 eggs
1 1/4 cups milk
1 container (8 oz) sour cream
2 teaspoons lemon-pepper seasoning salt
2 teaspoons ground mustard
1 cup cornflake crumbs
2 tablespoons butter or margarine, melted

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
  • In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
  • Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
  • Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 265 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g

ROASTED ASPARAGUS WITH COUNTRY HAM, RED-EYE GRAVY, AND POACHED EGGS



Roasted Asparagus with Country Ham, Red-Eye Gravy, and Poached Eggs image

Categories     Sauce     Egg     Side     Poach     Roast     Ham     Asparagus     Healthy     Simmer     Boil

Yield serves 4

Number Of Ingredients 13

Asparagus
1 pound asparagus, trimmed or peeled
2 tablespoons olive oil
Sea salt and freshly ground black pepper
Ham and Gravy
4 thin slices country ham (about 6 ounces)
1 cup strong black coffee
1 tablespoon unsalted butter
Eggs
2 teaspoons distilled white vinegar
Pinch of sea salt
1 or 2 large eggs per person
2 tablespoons chopped fresh tarragon, for garnish

Steps:

  • Asparagus
  • Preheat the oven to 400°F.
  • Arrange the asparagus on a rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Roast until the color intensifies to a bright green and the asparagus spears are tender with crispy edges, 8 to 10 minutes. Remove from the oven and cover loosely to keep warm.
  • Ham and Gravy
  • While the asparagus is in the oven, heat a dry cast-iron skillet over medium-high heat. Add the ham and cook until the meat is warmed through and begins to brown slightly, about 2 minutes per side. Remove from the skillet and cover loosely to keep warm.
  • Without cleaning the skillet, return it to the heat and add the coffee and butter. Stir to mix, scraping the bottom and sides to incorporate any bits of meat. Cook until the gravy reduces slightly, 3 to 5 minutes. Reduce the heat to low and simmer until the dish is assembled.
  • Eggs
  • Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
  • Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, below). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
  • Assembly
  • Divide the asparagus evenly between individual serving plates or place on a large serving platter and top with the ham. Place 1 or 2 eggs on each slice of ham and spoon the gravy on top. Sprinkle with the tarragon and additional salt and pepper, if desired, and serve hot.
  • Know-how: Making Poached Eggs
  • Poached eggs are as healthy as hard-boiled eggs because they are cooked in water, and as versatile as fried eggs, with yolks as runny or firm as you please. They are easy to make, too. The touch of vinegar added to the water helps the eggs keep their shape while they cook.
  • Fill a large skillet with water about 2 inches deep and bring to a boil. Add 2 teaspoons vinegar and a pinch of sea salt and reduce the heat to a simmer.
  • Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Quickly turn the egg out of the bowl into the simmering water so the egg keeps its shape when it hits the water. Repeat with the remaining eggs, working in batches, if necessary, to avoid overcrowding the skillet. Cook for 2 to 3 minutes, or until the whites set and a thin, translucent film forms over the yolks. For a firmer yolk, cook 1 to 2 minutes longer. Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.

HAM AND ASPARAGUS CASSEROLE



Ham and Asparagus Casserole image

With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. -Donetta Brunner, Savanna, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
4 hard-boiled large eggs, chopped
1 cup cubed fully cooked ham
2 tablespoons quick-cooking tapioca
1/4 cup shredded Velveeta
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/2 cup half-and-half cream or evaporated milk
1 cup condensed cream of mushroom soup, undiluted
TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

Nutrition Facts : Calories 362 calories, Fat 21g fat (9g saturated fat), Cholesterol 247mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

ASPARAGUS HAM DINNER



Asparagus Ham Dinner image

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. -Rhonda Zavodny, David City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 561mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

ROASTED ASPARAGUS PROSCIUTTO AND EGG



Roasted Asparagus Prosciutto and Egg image

Yes, cooking prosciutto does make dishes salty, but the taste of this dish is actually quite mild and pleasant to my palate.

Provided by Chef John

Categories     Breakfast Eggs

Time 40m

Yield 4

Number Of Ingredients 10

1 bunch fresh asparagus, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon olive oil
2 ounces minced prosciutto
ground black pepper
1 teaspoon distilled white vinegar
1 pinch salt
4 eggs
½ lemon, zested and juiced
ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
  • Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 5.1 g, Cholesterol 175.3 mg, Fat 15.7 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 4.1 g, Sodium 446.3 mg, Sugar 2.4 g

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2015-03-10 Directions. Preheat the oven to a low heat. Put a medium- sized pan of water on to boil and add a sprinkle of salt and small splash of vinegar. Put a griddle pan on the heat. When the pan starts ...
From menshealth.com


ASPARAGUS & PARMA HAM SALAD WITH POACHED EGG - WAITROSE
Drain thoroughly. 3. While the eggs poach, blanch the asparagus in a separate pan of boiling water for 3 minutes until tender. 4. Whisk together the mustard, oil and vinegar in a large bowl. Season well with black pepper. Add the asparagus and washed lettuce leaves, and toss to coat. Divide between four plates, topping each with an egg and ...
From waitrose.com


HAM AND ASPARAGUS BREAKFAST BAKE RECIPE - PILLSBURY.COM
2018-10-15 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish. Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with whisk until well combined. Pour mixture over ham and asparagus.
From pillsbury.com


ASPARAGUS, CURED HAM, POACHED DUCK EGG AND HOLLANDAISE RECIPE …
Return the eggs and heat for 20–30 seconds, then drain on kitchen paper. Divide the asparagus between four plates, top each with an egg and slivers of the ham, then spoon over some warm hollandaise. Sprinkle everything with salt and pepper and serve. Tags: James Martin Saturday Kitchen comfort food
From cooked.com


POACHED EGGS WITH HOLLANDAISE AND ASPARAGUS RECIPE - BBC FOOD
Method. For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat.
From bbc.co.uk


ASPARAGUS WITH HOLLANDAISE SAUCE - MY GORGEOUS RECIPES
2022-05-28 Instructions. Take the end of each asparagus spears between your thumb and forefinger and bend until it breaks. Transfer the asparagus tips to a baking tray, drizzle olive oil over and season with salt and pepper. Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
From mygorgeousrecipes.com


ASPARAGUS, HAM, AND POACHED EGG SALAD RECIPE | EAT YOUR BOOKS
Asparagus, ham, and poached egg salad from Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells. Shopping List; Ingredients; Notes (0) ...
From eatyourbooks.com


ASPARAGUS, CURED HAM, POACHED DUCK EGG AND HOLLANDAISE RECIPE …
Asparagus, cured ham, poached duck egg and hollandaise recipe by James Martin - First, poach the eggs. Bring a wide pan of salted water to the boil and add the vinegar. Crack one egg into a small bowl. Whisk the water to create a whirlpool then carefully drop the egg into the Get every recipe from Home Comforts by James Martin
From cooked.com.au


ASPARAGUS AND HAM EGG CUPS WITH EASY HOLLANDAISE SAUCE (LOW …
2021-04-27 Cut up the asparagus, toss with olive oil, garlic, salt and pepper and roast at 400 degrees until crisp, about 8 minutes, depending on the thickness of your spears. Meanwhile, beat eggs with water (or milk) and more salt and pepper. Grease a 6-cup muffin tin and line each cup with a thin piece of ham.
From anoregoncottage.com


RECIPE: POACHED EGGS WITH ASPARAGUS – CLEVELAND CLINIC
2022-05-12 Ingredients. 1 pound asparagus 24 small shitake mushrooms 2 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 1/4 + 1/8 teaspoon freshly ground black pepper
From health.clevelandclinic.org


10 BEST BREAKFAST EGGS ASPARAGUS RECIPES | YUMMLY
2022-06-01 Chicken And Asparagus Strata mekaylahreese. sea salt, scallions, asparagus, sliced chicken, gluten-free bread and 5 more. Asparagus with Christmas Ham and Poached Egg. Open Source Food. butter, olive oil, grated Parmesan, ham, cracked black pepper and 3 …
From yummly.com


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