Fill a 3-quart saucepan with 2 inches of water and bring to a boil. Boil the asparagus until crisp-tender, 3 to 4 minutes. With a slotted spoon or tongs, transfer to a paper-towel-lined plate.
Add the vinegar to the water, and bring to a simmer. One at a time, crack the eggs into a small bowl and gently slide each egg into the water. Poach until the whites are set, 2 to 3 minutes. With a slotted spoon, remove the eggs from the water in the order they were added and gently blot dry with a paper towel.
In an 8-inch skillet, combine the wine, lemon juice, and shallot. Bring to a simmer over medium-high heat and cook until the liquid has reduced to about 1 Tbs. Turn the heat to low and whisk in the butter a few pieces at a time. It should melt gradually to form a creamy sauce. Stir in the chives. Season to taste with salt and pepper. Top the English muffins with the asparagus, eggs, and sauce. Pass any remaining at the table.
nutrition information (per serving)-
Calories (kcal)- 380; Fat (g)- fat g 30; Fat Calories (kcal)- 270; Saturated Fat (g)- sat fat g 17; Protein (g)- protein g 10; Monounsaturated Fat (g)- 8; Carbohydrates (g)- carbs g 16; Polyunsaturated Fat (g)- 3; Sodium (mg)- sodium mg 500; Cholesterol (mg)- cholesterol mg 245; Fiber (g)- fiber g 1;
Originally Submitted
6/21/2015
0 Out of 5 from
0 reviews
You can add this Poached Egg and Asparagus Toasts with Lemon-Chive recipe to your own private DesktopCookbook.
