Tiny New York Kitchen: Poached Eggs with Asiago Cheese Sauce

Eggs Benedict with ham and tomato on toast with cheese

By Victoria Hart Glavin of Tiny New York Kitchen

Fathers need pampering too and this dish would make a good main course for a Father’s Day breakfast.

INGREDIENTS

  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Unbleached Flour
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Grated Asiago Cheese
  • 4 Slices Ham
  • 2 English Muffins (Split, Toasted, and Buttered) or 4 Slices of Bread (Toasted & Buttered)
  • 4 Eggs
  • 4 Olives

In a small-size saucepan, melt butter. Blend in flour and stir over a medium-high heat for 1 minute. Whisk in chicken broth and cream. Cook, whisking constantly, until sauce is thickened and bubbly. Whisk in grated cheese until melted. Remove from heat and cover to keep warm.

On a parchment paper lined baking sheet, arrange ham slices on English muffin halves or bread slices. Broil them 3 inches from heat for 2 minutes. Remove from oven and keep warm.

In a large-size skillet, bring 1/2 inch water to a boil and reduce heat. Carefully slip eggs into water and simmer for 4 to 6 minutes. Baste yolks with simmering water. Very carefully remove eggs with a slotted spoon and arrange over ham. Spoon cheese sauce over eggs and on the side. Garnish with an olive. Serve warm. Serves 4

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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