Yet another fabulous brunch recipe and perfect for Kimkins dieters!
The only thing to surpass the elegance of this dish is the simplicity! Everything can be made ahead and assembled at the last minute, including the poached eggs.
I serve faux mimosas as a festive accompaniment. Very pretty on a wedding breakfast table!
Ingredients for Wedding Eggs & Ham
(serves 8)
- 8 oz ham, extra thin sliced
- 1 bunch asparagus spears, cooked and chilled
- 8 eggs
- salt & white pepper to taste
To Serve Cold
Arrange 1 oz ham slices on pretty plates. Top with asparagus spears and place poached egg on top. Season to taste and serve! My sister adds a small dollop of salsa and a sprinkle of shredded parmesan cheese.
To Serve Hot
Steam asparagus until fork tender (4-5 minutes), drain. Saute ham slices in nonstick skillet until warmed through (1-2 minutes), cover and hold.
Poach eggs by heating 1" water in large skillet to a simmer. Add 2 tbsp vinegar (keeps egg shape, doesn't affect taste). Break each egg into small bowl and slide into the water. Cook 2-3 minutes until whites are set.
Arrange ham on pretty plates, place asparagus on top then carefully remove poached egg from water with a slotted spoon (allow to drain briefly) and place on top of asparagus.
Season to taste and serve immediately. Delicious and elegant!
Ingredients for Kimkins Faux Mimosas
(serves 8)
- 24 oz Crystal Light Orange Sunrise (1 tub made strong)
- 24 oz Diet 7-Up OR
- 24 oz champagne
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