Poached eggs taste special jazzed up with ham and asparagus and topped with a quick version of hollandaise sauce. Accompany with steamed spinach or green beans.
*For ham, use 200g thinly sliced smoked salmon or cold cooked salmon, white crab meat or cooked, peeled prawns.
*For muffins, use 4 potatoes. Prick in several places with a sharp knife, then microwave on High for 8 minutes. Turn over and microwave for a further 1-2 minutes or until tender. Leave to ‘rest’ for 2 minutes. Halve and make a small indentation in the cooked potato flesh to hold the poached eggs.
Cook the asparagus tips in the microwave, in a suitable covered dish with 2 tbsp water, for 2 minutes on High.
Poach the eggs ahead of time and transfer them to a bowl of cold water. They can be kept in the fridge for up to 4 hours. When ready to serve transfer the eggs to a bowl of boiling water for 1 minute to reheat. Alternatively, hard-boil the eggs, shell them and keep in a bowl of cool water. When ready to serve cut the eggs in half and arrange on top of the ham.
Easy to make. But i didn't put the asparagus together with the muffin, just coated them with olive oil, salt and pepper and stir fry them until stem is soft. It was a great combination overall. - 22 Aug 2012