Poached Eggs Asiago Cheese Sauce

Poached Eggs with Asiago Cheese Sauce

Asiago Cheese Sauce:
2 Tablespoons unsalted butter
2 Tablespoons all purpose flour
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup (2 ounces) Asiago cheese, grated

For eggs:
4 slices sweet Virginia ham
2 English muffins, split and buttered
4 eggs
freshly ground pepper
fresh herb sprigs and pansies, for garnish

In a small saucepan, melt the butter. Blend in the flour. Stir over medium high heat for 1 minute.

Whisk in chicken broth and cream. Cook, whisking constantly, until thickened and bubbly. Whisk in cheese until melted. Cover the sauce and set aside in a warm place.

On a baking sheet, arrange ham slices on English muffin halves. Broil 3 inches from heat for 2 minutes. Keep warm.

Bring 1/2 inch of water to boiling in a large skillet. Reduce heat. Slip eggs into the water. Simmer 4 to 6 minutes. Baste yolks with simmering water.

Remove eggs from the water with a slotted spoon and arrange over ham and muffins.

Pour sauce over each egg. Sprinkle with freshly ground pepper. Garnish with fresh herb sprigs and pansies.

Serves 4.


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