Ingredients
- 12 thin asparagus spears, (about 4 ounces)
- 1/3 cup butter
- 1 pinch cayenne pepper
- 3 large egg yolks
- 4 large eggs
- 2 English muffins
- 4 slices ham
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
Ready In 30 Minutes
Servings: 2
Cooking Instructions
Step 1
- 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.
-
INGREDIENTS:
-
EQUIPMENT:
Step 2
- 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.
-
INGREDIENTS:
-
EQUIPMENT:
- Length: 5 minutes
Step 3
- Add lemon juice, salt and cayenne pepper.
-
INGREDIENTS:
Step 4
- 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.
-
INGREDIENTS:
-
EQUIPMENT:
- Length: 2 minutes
Step 5
- 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.
-
INGREDIENTS:
-
EQUIPMENT: