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Poached Eggs with Asparagus and Ham

3
Total Time
18 min
Prep
6 min
Cook
8 min
Serves
2
Difficulty
Easy

Ingredients

white wine vinegar

1 Tbsp

egg(s)

2 large

olive oil

1 tsp

uncooked country style lean ham slice

2 oz, 2 (1-ounce) slices

uncooked asparagus

1 cup(s), 8 thin spears, trimmed

water

2 Tbsp

reduced-calorie whole wheat bread

2 slice(s), toasted

chives

2 tsp, snipped fresh

Instructions

  1. 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.
  2. Meanwhile, heat oil in medium nonstick skillet over medium heat. Add ham and cook, turning once, until heated through, about 2 minutes.
  3. 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.
  4. Place toast on 2 plates. Top evenly with ham, asparagus, and eggs. Sprinkle evenly with chives.
  5. Per serving (1 plate)

Notes

Serve this simple egg dish with a bowl of fresh sliced strawberries topped with a dollop of creamy Greek yogurt (⅓ cup plain low-fat Greek yogurt will increase the SmartPoints by 1).

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