I love how versatile asparagus is. It’s great with steak, in salads, steamed, grilled, and especially great wrapped in bacon or prosciutto and served for breakfast. I’ve been trying to eat more ‘Whole 30’ approved meals lately in preparation for the Summer, so this prosciutto wrapped asparagus with a poached egg on top was a great way to keep myself in check for breakfast. It’s so quick to make and such a satisfying meal that easily incorporates veggies into your meal. If you’re not a prosciutto fan, you can easily wrap your asparagus in bacon. If you don’t like either or are a vegetarian, this is great on it’s own as oven baked asparagus and poached eggs.
Making poached eggs often intimidates people away from making them. It’s truly easy once you get the hang of it though. The easiest way I’ve found is by bringing water to a simmer in a larger pot over medium-high heat. While the water is getting hot, I crack my eggs into small ramekin dishes. When the water is simmering, use a large spoon or spatula to spin the water rapidly, creating a whirlpool/circular motion. Crack the egg into the middle of the whirlpool, then put a lid on top of your pot, and turn off the heat. In five minutes, you should have a perfectly poached egg. Stirring your water into the whirlpool helps it from feathering and makes it look nice, clean, and fluffy. Even if it doesn’t come out perfectly, it will still taste good, so don’t worry! Just don’t cook it past five minutes, or your yolk will get hard and won’t be runny.
Hope you enjoy this as much as I did!
- 12 pieces of asparagus, trimmed
- 2.5 ounces of prosciutto
- 2 eggs
- Salt, Pepper, Red chili flakes
- Olive oil spray
- Preheat oven to 350 degrees.
- Line a baking sheet with foil and coat lightly with olive oil spray. .
- Wrap asparagus in prosciutto and place onto coated baking sheet.
- Bake for about 15 minutes or until meat is cooked and asparagus is tender
- While your asparagus is cooking, get a large pot of water and heat it over medium-high heat. Add salt into the water.
- Crack eggs into individual small ramekin dishes.
- Once water is simmering, spin water rapidly in a circle using a spatula or large spoon to create a whirlpool. Crack eggs, one at a time into the center of the whirlpool. Cook for 5 minutes, then remove using a large slated spoon. Set aside.
- When asparagus is cooked, remove from oven, put on a plate, and top with an egg, pepper, and red chili flakes.
*I get the best results when I cook my eggs one at a time. Never cook more than 2 at a time unless you have individual containers to set into the water. Otherwise, it becomes a big ole’ mess!