|
|
 |
| General Category : Breakfast and Brunch |
|
| Food Group : Meat-Pork, Eggs, Vegetables |
|
| Preparation Method : Bake |
|
| Other Criteria : Easter |
|
|
|
|
The colours of this dish really say spring! As there are a few parts to be put together, get one of your guests to help you plate, so everything is hot when served.
|
|
|
Ingredients
|
|
• |
1-1/2 lb (750 g) pea shoots or fresh spinach |
|
|
• |
8 eggs |
|
|
• |
1 tbsp (15 mL) butter |
|
|
• |
Ham: |
|
|
• |
2 lb (1 kg) smoked ham |
|
|
• |
2 tbsp (30 mL) Dijon mustard |
|
|
• |
1-1/2 tsp (7 mL) chopped fresh thyme, or 1/2 tsp/2 mL dried thyme |
|
|
• |
1/4 tsp (1 mL) black pepper |
|
|
• |
Butter Sauce: |
|
|
• |
3/4 cup (175 mL) vegetable or chicken stock |
|
|
• |
1/3 cup (75 mL) minced shallots |
|
|
• |
1/3 cup (75 mL) dry white wine or vermouth |
|
|
• |
1/4 cup (60 mL) white wine vinegar |
|
|
• |
1/4 tsp (1 mL) black pepper |
|
|
• |
1-1/4 cups (300 mL) cold butter, diced |
|
|
• |
Salt |
|
|
• |
2 tbsp (30 mL) chopped chives |
|
|
|
|
|
|
Preparation
|
|
Ham: Place ham on large piece of foil; smear with mustard and sprinkle with thyme and pepper. Wrap in foil. Bake in 400°F/200°C oven for 1 hour. Unwrap and bake for 20 minutes. Cut into 8 slices; rewrap in foil and keep warm in oven.
Meanwhile, in large pot of boiling salted water, blanch pea shoots until tender, 2 to 3 minutes. Drain; chill under cold water and drain well. Set aside.
Butter Sauce: In saucepan over high heat, boil stock, shallots, wine, vinegar and pepper until reduced to about 1/3 cup/75 mL. Remove from heat; add butter all at once and whisk briskly until smooth. Season to taste with salt. Stir in chives. Keep warm in heatproof bowl over pan of hot (not boiling) water.
Poach eggs. Meanwhile, in skillet, heat pea shoots with butter over medium-low heat.
On each of 8 warmed serving plates, place slice of ham; top with one-eighth of the pea shoots, then poached egg. Spoon one-eighth of the butter sauce over egg and pea shoots.
Makes 8 servings.
|
|
|
Nutritional information
|
|
Per serving: about 623 cal, 40 g pro, 42 g total fat (23 g sat. fat), 28 g carb, 4 g fibre, 322 mg chol, 1,975 mg sodium. % RDI: 7% calcium, 26% iron, 36% vit A, 13% vit C, 62% folat
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: April 2007
|
|
|
