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Eggs Harlequin




Source of Recipe


the web


List of Ingredients




4 tablespoons butter
1 cup portabello mushrooms, chopped
1 tablespoon shallots, chopped
3 tablespoons flour
1 1/4 cups half and half
1-1 1/2 cups chicken, chopped
Salt, to taste
Pepper, to taste
4 eggs, poached to taste (soft)
4 slices bread, toasted
4-6 asparagus stalks, cooked
Pimento, chopped
Black olives, chopped


Recipe



Melt butter in saucepan. Saute chopped portabello mushrooms over medium heat (3 minutes). Saute shallots 1 minute. Add flour and stir over low heat. Mix in cream until smooth. Cook chopped chicken and add to sauce. Add salt and pepper to taste. Cover and remove from heat.
Poach eggs to taste. Trim crust from toast. Place poached eggs on each piece of toast and cover with chicken sauce. Place 4-6 cooked asparagus pieces on top. Cover with chopped pimento and black olives.
Makes 4 servings.