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March 21, 2015 / Chris Blum

Asparagus with  Poached  Eggs and Dijon Sauce

  

This is a super simple weeknight meal. I use the same pot to steam the asparagus and poach the eggs.

Ingredients:

Dijon sauce

  • 2 TBsP mayo
  • 1 TBSP olive oil
  • 1 TBSP white wine vinegar
  • 1 tsp dijon
  • Salt and pepper

Combine and set aside.

  • 1 bunch of asparagus, steamed
  • 4 eggs, poached
  • 1/4 c breadcrumbs, toasted
  • 4 slices of Proscuitto

Divide asparagus among 2 plates, top with Proscuitto, 2 poached eggs, drizzle with mustard sauce and breadcrumbs.

Serves 2.

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