Eggs & Asparagus on a Raft
Source of Recipe
Woman's Day
Recipe Introduction
Good with bottled or deli pickled beets.
List of Ingredients
4 English muffins
1 lb thin asparagus
1 cup bottled light Parmesan Alfredo sauce
8 large eggs
8 thin slices baked ham (6 oz)
Garnish: Chopped parsley
Recipe
1. Split and toast muffins; place cut sides up on serving platter.
2. While muffins toast, half-fill a large nonstick skillet with water and bring to a boil over medium-high heat. Cut 1 in. off bottoms of asparagus. Add spears to skillet, reduce heat, cover and simmer 3 to 4 minutes until crisp-tender. Remove with tongs to a colander; keep water simmering.
3. Heat Alfredo sauce in a small saucepan over medium-low heat or in microwave, stirring occasionally.
4. Break eggs into a bowl and slide into water in skillet. Cover and cook 5 to 6 minutes until whites set and yolks shake only slightly when pan is jiggled.
5. While eggs cook, place ham, then asparagus on muffin halves.
6. Using a slotted spoon, gently lift eggs from water and place 1 on each muffin half. Spoon sauce over eggs; sprinkle with parsley
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