poached egg breakfast asparagus

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ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO

32 min Main Ingredient: PARMESAN*ASPARAGUS*POACHED Cuisine: American

Preparing: 20 minCooking: 12 min

77

Ingredients

4 teaspoons olive oil, divided

4 thin prosciutto slices, thinly sliced crosswise

Nonstick vegetable oil spray

20 asparagus spears, trimmed

1 2-ounce piece Parmesan cheese, shaved into strips

1 teaspoon salt

4 large eggs

1 tablespoon chopped fresh thyme

Nutrition Facts

per serving of Makes 4 servings.

Calories

500

Directions

Step 1Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat.

Step 2Add prosciutto; sauté until almost crisp, about 1 minute.

Step 3Transfer to paper towels.

Step 4Preheat oven to 400°F (200 C)

Step 5Spray rimmed baking sheet with nonstick spray.

Step 6Toss asparagus on a sheet with remaining oil, then arrange close together.

Step 7Sprinkle with salt and pepper.

Step 8Roast until tender, about 12 minutes.

Step 9Sprinkle cheese over; roast until melted, about 5 minutes.

Step 10Divide among 4 plates.

Step 11Cover to keep warm.

Step 12Meanwhile, pour enough water into large skillet to reach a depth of 2-inches.

Step 13Add 1 teaspoon salt; bring to boil.

Step 14Reduce heat to medium.

Step 15Crack 4 eggs, 1 at a time, into simmering water.

Step 16Cook until whites are set but yolks are still soft, about 3 minutes.

Step 17Using a slotted spoon, gently transfer 1 egg to atop asparagus on each plate.

Step 18Sprinkle each serving with prosciutto and thyme.

Step 19Season with salt and pepper; serve.

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