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1
Poached eggs--combine 2 quarts water and the vinegar in a large skillet.
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2
Bring to a boil over high heat.
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3
Decrease heat to very low to maintain the water at a bare simmer.
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4
Place a bowl of hot tap water near the stove.
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5
Crack an egg into a ramekin.
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6
With the ramekin close to the simmering water, pour the egg into the water.
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7
Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
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8
Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
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9
Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
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10
Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
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11
The hot water will keep the eggs at serving temperature for up to 10 minutes.
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12
Asparagus-Ham Saute--melt the butter in a large skillet over med-high heat.
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13
Add the ham and cook until lightly browned, about 5 minutes.
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14
Stir in the shallots and cook until softened, about 1 minute.
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15
Stir in the asparagus, then add the sherry and 2 tablespoons water.
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16
Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
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17
During the last minute, add the heavy cream.
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18
Season with salt and pepper to taste.
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19
Remove from the heat and cover to keep warm.
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20
Meanwhile, make the polenta--bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
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21
Whisk in the polenta.
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22
Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
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23
Remove from the heat and stir in the Parmesan until melted.
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24
Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
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25
Spoon the asparagus-ham saute around the indentation.
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26
One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
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27
Sprinkle with chives and serve hot.
