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Poached Eggs over
Roasted Prosciutto-Wrapped Asparagus
Makes 6 Servings
*1 bunch thin-stemmed asparagus
*6 strips thinly-sliced prosciutto or Parma ham
*Drizzle of olive oil
*Freshly ground black pepper to taste
*6 large eggs (See Notes)
*1 tablespoon vinegar
*6 slices whole wheat bread, toasted and buttered, if desired
*Chopped chives or parsley for garnish
1Preheat oven to 375F degrees.
2Trim or snap off tough bottom portions of asparagus. Gather 3 asparagus stalks together and wrap with a strip of prosciutto to make a bundle. Repeat to make 6 bundles.
3Place bundles on a baking sheet and drizzle with olive oil. Season with pepper. (No salt here because the prosciutto is salty.) Roast in preheated oven for 10-12 minutes or until asparagus is crisp-tender.
4To poach eggs, bring water to a simmer in a large skillet. Add vinegar. Crack each egg separately into a custard cup or ramekin and gently slide each egg, one at a time, into the simmering water. Poach to desired doneness.
5To serve, place toast on plate. Top with asparagus bundle. Using a slotted spoon, place poached egg on top. Sprinkle with chopped chives or parsley as garnish.
  • For larger appetites, top each asparagus bundle with 2 poached eggs.