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Poached Eggs With As­para­gus and Herbed Mus­tard

Canadian Living - Quick & Easy - - EXTRA MEALS -

MAKES 4 serv­ings

Stir to­gether ¼ cup chopped fresh basil, 3 tbsp re­duced-fat may­on­naise and 2 tbsp Di­jon mus­tard; set aside. In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) wa­ter with 1 tsp vine­gar over medium heat un­til sim­mer­ing. Cook­ing in batches of two to four, crack 8 eggs, one at a time, into small bowl; gen­tly slide into sim­mer­ing wa­ter. Poach un­til whites are set but yolks are still runny, about 3 min­utes. Us­ing slot­ted spoon, trans­fer poached eggs to bowl of warm wa­ter; keep warm while cook­ing re­main­ing batches. Us­ing slot­ted spoon, trans­fer eggs to paper towel–lined tray; blot dry. Mean­while, in pot of boil­ing lightly salted wa­ter, cook 16 as­para­gus spears (about 150 g) just un­til ten­der, about 2 min­utes. Drain; di­ag­o­nally slice cross­wise. Toast 8 slices whole wheat bread; spread one side of each toast with herbed mus­tard. Top with as­para­gus and poached eggs; sprin­kle with ¼ tsp each salt and pep­per and ¼ cup shaved Parme­san cheese. Gar­nish with small basil leaves, if de­sired. Serve im­me­di­ately.

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