Poached Eggs Primavera

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2 tbsp (30 mL) butter or margarine
2 1/2 tbsp (40 mL) all purpose flour
1 cup (250 mL) chicken broth
2 tbsp (30 mL) whipping cream (optional)
2 tbsp (30 mL) chopped fresh parsley
2 tsp (10 mL) lemon juice
to taste salt and pepper
1 lb (500 g) fresh asparagus, trimmed or 10 oz (300g) package of frozen asparagus spears.
4 slices of cooked ham
8 slices of bread
8 eggs
Nutritional Facts
Amount Per Serving
413 Calories


To prepare sauce, melt butter or margarine in a small saucepan over medium heat. Stir in flour and cook 1 minute. Add chicken broth. Cook, stirring, until mixture comes to a boil. Reduce heat and simmer 2 minutes. Remove from heat. Stir in cream (if using), parsley, lemon juice, salt and pepper. Keep hot or reheat before serving. Cook fresh asparagus in a small amount of water until tender crisp (or cook frozen asparagus as directed on package). Drain. Divide into 4 bundles and wrap each bundle with a slice of ham. Reheat in microwave oven on High (100%) 1-1/2 to 2 minutes before serving. With a 4 inch (10 cm) cutter, make decorative cut-outs in bread slices; toast when ready to serve. Just before serving, poach eggs. To serve, place a ham and asparagus bundle on each of 4 warmed dinner plates. Alongside, serve 2 eggs on toasted bread cut-outs and spoon sauce over top.

Preparation: 15 minutes

Cooking: 18 minutes