Asparagus, Ham, and Poached Eggs on Cheese Polenta
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Poached Eggs
- 1 tablespoon distilled white vinegar
- 6 large eggs
-
Asparagus-Ham Saute
- 1 tablespoon unsalted butter
- 5 ounces smoked ham, cut into 1/2-inch dice
- 2 tablespoons minced shallots
- 1 lb asparagus, trimmed and cut into 1-inch lengths
- 2 tablespoons dry sherry
- 1⁄3 cup heavy cream
- salt
- fresh ground black pepper
-
Cheese Polenta
- 2 cups milk
- 3⁄4 teaspoon fine sea salt
- 1 1⁄2 cups instant polenta
- 1⁄2 cup freshly grated parmesan cheese
-
Garnish
- chopped fresh chives
directions
- Poached eggs--combine 2 quarts water and the vinegar in a large skillet.
- Bring to a boil over high heat.
- Decrease heat to very low to maintain the water at a bare simmer.
- Place a bowl of hot tap water near the stove.
- Crack an egg into a ramekin.
- With the ramekin close to the simmering water, pour the egg into the water.
- Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
- Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
- Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
- Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
- The hot water will keep the eggs at serving temperature for up to 10 minutes.
- Asparagus-Ham Saute--melt the butter in a large skillet over med-high heat.
- Add the ham and cook until lightly browned, about 5 minutes.
- Stir in the shallots and cook until softened, about 1 minute.
- Stir in the asparagus, then add the sherry and 2 tablespoons water.
- Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
- During the last minute, add the heavy cream.
- Season with salt and pepper to taste.
- Remove from the heat and cover to keep warm.
- Meanwhile, make the polenta--bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
- Whisk in the polenta.
- Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
- Remove from the heat and stir in the Parmesan until melted.
- Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
- Spoon the asparagus-ham saute around the indentation.
- One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
- Sprinkle with chives and serve hot.
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