Recipe- Perfect For Breakfast Asparagus With Poached Egg And Prosciutto

Breakfast doesn’t get much better than garlic sautéed asparagus topped with prosciutto, a perfectly poached egg and a few shavings of parmesan. It’s one of those recipes that looks stunning but is surprising easy to make. The asparagus definitely catches your attention, but let’s be honest. The piece de resistance of this breakfast is having a perfectly poached egg. One that’s not to runny and one that’s not to firm. It has to be just right, with that perfect amount of golden ooze. To do that, watch my video on how to poach an egg perfectly.

Ingredients

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

Method

* Bring a large pot of water to a boil.

* 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.

* 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.

* 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