Poached Eggs Primavera

Directions

1. 1
   METHOD FOR SAUCE:.
2. 2
   In a small saucepan over medium heat, melt butter.
3. 3
   Stir in flour and cook for 1 minute.
4. 4
   Add chicken broth.
5. 5
   Cook and stir until mixture comes to a broil; simmer for 2 minutes.
6. 6
   Remove from heat.
7. 7
   Stir in parsley, lemon juice, salt and pepper.
8. 8
   Keep hot or reheat before serving.
9. 9
   To make asparagus and ham bundles, cook asparagus in a small amount of water until tender-crisp, about 4 minutes; drain.
10. 10
    Divide into 4 bundles; wrap each bundle with slice of ham.
11. 11
    Reheat in microwave oven on 100% power for 1 1/2 -2 minutes before serving.
12. 12
    TO MAKE TOAST CUT-OUTS:.
13. 13
    With a 4-inch cookie cutter, make decorative cut-outs in the bread slices; toast before serving.
14. 14
    (Or toast bread slices then cut diagonally).
15. 15
    TO POACH EGGS:.
16. 16
    Use a pan that is at least 3-inches deep.
17. 17
    Fill with water; add a pinch of salt.
18. 18
    Bring to a boil, then reduce to a gentle simmer.
19. 19
    One at a time, break cold eggs into a small dish.
20. 20
    Gently slip into the water.
21. 21
    Cook in barely simmering water until cooked as desired, 3-5 minutes.
22. 22
    Remove eggs with a slotted spoon.
23. 23
    Drain well.
24. 24
    TO ASSEMBLE:.
25. 25
    Place a ham and asparagus bundle on each plate.
26. 26
    Place 2 eggs on toasted bread., Spoon sauce over eggs.