Poached Eggs with Asparagus and Mustard Sauce
- ¾ cup heavy cream
- 1 chicken bouillon tablet
- ¼ cup chopped onion
- 1 tablespoon mustard
- Salt and pepper to taste
- ½ teaspoon fresh thyme
- ½ garlic clove
To make the sauce: Place all the ingredients in a blender and blend until smooth. Set aside.
Fill a medium pot with water and bring it to a boil. Place the asparagus and blanch 1 minute. Rinsed with cold water and set aside.
To poach the eggs: Fill a saucepan with water and place on the stove over medium heat.
Crack one egg into a cup and carefully pour it into the water. Repeat with the rest of the eggs. Usually takes about 4 to 5 minutes to cook a soft to firm egg.
When they are ready, remove from the water with a slotted spoon place them on paper towel. Sprinkle salt and serve on top of the asparagus drizzled with mustard sauce.
Calories: 241kcalCarbohydrates: 7gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 214mgSodium: 119mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 1628IUVitamin C: 7mgCalcium: 83mgIron: 3mg