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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven
30
seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard;
stir
to blend thoroughly.
2. Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir
frequently. Be careful not to overcook as sauce will curdle.
3. Beat sauce until light and fluffy. Set aside.
4. Place asparagus in a shallow, heat-resistant, non-metallic baking dish
and
heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through.
5. Arrange toasted English muffin halves on a heat-resistant, non-metallic
serving platter. Place 1 slice of ham over 2 halves of the English muffin.
Divide asparagus among the 4 muffins.
6. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until muffins
and
ham are heated through.
7. Carefully place poached eggs on asparagus. Top with reserved sauce and
heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.
Ingredients:
1/4 Cup(s) Butter or margarine
1/4 Cup(s) Light cream
2 Egg yolks, beaten
1 Tablespoon(s) Cider vinegar
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/2 Teaspoon(s) Asparagus
17 Ounce(s) Can asparagus spears,drained
4 English muffins, split and toasted conventionally
4 Slice(s) Ham
4 Poached eggs (recipe) |
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