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EGGS
WITH ASPARAGUS, GRILLED HAM AND ONION JAM
2
medium red onions, sliced thinly
2 tablespoons balsamic vinegar
1/3 cup firmly packed brown sugar
2 tablespoons chicken stock
100 g shaved leg ham
500 g asparagus, trimmed
4 eggs
Heat
medium oiled pan; cook onion, stirring,
until almost soft. Stir in vinegar and sugar;
cook, stirring, until sugar dissolves. Stir
in stock; simmer, uncovered, about 15 minutes
or until onion caramelizes, cool.
Place
ham, in single layer, on oven tray; grill
until browned lightly.
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