- 1/2 cup diced ham
- 1 carrot, peeled and cut into small dice
- 1 leek, white and light green parts only, thinly sliced into half-moons and rinsed well
- 1/3 cup sliced green onions
- 1 tablespoon butter
- 1 teaspoon distilled white vinegar
- 4 large eggs
- 5 cups reduced-sodium chicken broth
- About 1/4 tsp. pepper
- 1/2 cup tiny pasta, such as farfalline or orzo
- 2 1/2 cups diagonally sliced sugar snap peas
- About 1/2 cup grated parmesan cheese
- About 2 tsp. chopped fresh tarragon leaves
- calories 337
- caloriesfromfat 39 %
- protein 25 g
- fat 14 g
- satfat 6.2 g
- carbohydrate 27 g
- fiber 3.3 g
- sodium 630 mg
- cholesterol 272 mg
How to Make It
Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
Meanwhile, in a large saucepan, warm vinegar and 1 1/2 in. water over high heat until bubbles form on pan bottom, then reduce heat to medium-low. Break eggs into water, keeping them slightly apart. Cook until whites are firm but yolks are still soft, 3 to 4 minutes. Transfer eggs with a slotted spoon to a plate.
Add broth and 1/4 tsp. pepper to vegetables. Cover and bring to a boil over high heat. Add pasta and boil gently, uncovered and stirring occasionally, until tender, 7 to 8 minutes. Stir in snap peas and return to a boil, then stir in 1/2 cup parmesan, 2 tsp. tarragon, and more pepper to taste.
Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.