Poached eggs with asparagus and ham
White wine vinegar
2 large egg(s)
Uncooked country style lean ham slice
2 oz, 2 (1-ounce) slices
1 cup(s), 8 thin spears, trimmed
Reduced-calorie whole wheat bread
2 slice(s), toasted
2 tsp, snipped fresh
- To poach eggs, fill deep skillet with water and bring to boil. Add vinegar and reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slide egg into water. Repeat with remaining egg. Cook until whites of eggs are firm but yolks are still soft, 4–5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain.
- Meanwhile, heat oil in medium nonstick skillet over medium heat. Add ham and cook, turning once, until heated through, about 2 minutes.
- Put asparagus in glass pie plate and add 2 tablespoons water. Cover with wax paper and microwave on High until crisp-tender, 30 seconds—1 minute.
- Place toast on 2 plates. Top evenly with ham, asparagus, and eggs. Sprinkle evenly with chives.
- Per serving (1 plate)