Asparagus With Poached Egg And Prosciutto

Breakfast doesn’t get a lot better than garlic sautéed asparagus crowned with prosciutto, a wonderfully poached egg and some shavings of parmesan. It’s one of these recipes that looks lovely but is unexpected easy to make.

I’m keen on wow-worthy breakfasts that dazzle the eyes however are extraordinarily smooth to make. And this asparagus with an oozy poached egg is one such dish. It’s an appropriate wholesome breakfast for spring or summer season and takes gain of fresh, seasonal asparagus.

There are numerous methods you may cook the asparagus for this breakfast – you can steam, boil (which I display in my meal prep for spring video) or sauté. I’m keen on all 3 strategies, however for these days’s recipe I decided to sauté the asparagus with some garlic and lemon juice for a touch greater burst of flavor. And you understand i like my garlic.

  • 32 spears asparagus, (or 1 bunch)
  • 1 tablespoon olive oil
  • three cloves of garlic, minced
  • 1 lemon, juiced and zested
  • 4 eggs
  • four slices of prosciutto
  • parmigiano reggiano, for garnish (optional)
  • salt and pepper

  1. bring a massive pot of water to a boil.
  2. one after the other, heat the oil in a big sauté pan on medium heat. upload the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around till they're cooked via, approximately three-5 minutes.
  3. as soon as the pot of water has come to a boil, lessen the heat to low and make sure that no bubbles are breaking the floor. add each egg to a ramekin, then lightly upload to the pot of water. prepare dinner each egg for three mins. Then put off the egg with a slotted spoon and dab and excess water on a paper towel.
  4. To gather, 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.