Asparagus with Poached Egg and Prosciutto
Asparagus with poached egg, prosciutto and parmesan is the perfect healthy recipe for breakfast or brunch.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 32 spears asparagus ((or 1 bunch))
- 1 tablespoon olive oil
- 3 cloves of garlic (minced)
- 1 lemon (juiced and zested)
- 4 eggs
- 4 slices of prosciutto
- parmigiano reggiano (for garnish (optional))
- salt and pepper
Instructions
- 1
Bring a large pot of water to a boil.
- 2
Separately, heat the oil in a large sauté pan on medium heat. Add the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
- 3
Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel.
- 4
To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated parmigiano reggiano.