Poached Eggs with Asparagus and Prosciutto

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This is one of those recipes that can be made when you’re in a hurry but want something elegant and filling. The poached egg and prosciutto add a touch of sophistication, while the asparagus adds fiber and lots of good-for-you antioxidants.

Difficulty: Medium

Hands-on: 20 minutesTotal: 35 minutes

Serves: 4

Ingredients

  • 1 lb. asparagus, trimmed
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. lemon juice
  • 1½ tsp. salt, divided
  • 1½ tsp. ground black pepper, divided
  • 1 Tbsp. rice vinegar
  • 4 large eggs
  • 4 slices gluten-free bread
  • 4 thin slices prosciutto, minced
  • ½ cup shredded white Cheddar cheese

Directions

  • Preheat oven to 400°F. Place asparagus side by side on a rimmed baking sheet. Sprinkle with olive oil, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Roast for 8 minutes, then flip the asparagus and roast another 8 minutes. Remove from oven.
  • Meanwhile, bring a full pot of water to a rapid simmer. Add rice vinegar. Crack eggs, one at a time, into 4 small, shallow bowls. Carefully pour 2 eggs into the simmering water. Using a slotted spoon, gently move the egg whites over the egg yolk. Turn off the heat, cover, and let sit about 4 minutes, or until egg whites are fully cooked. Using the same slotted spoon, very carefully remove eggs from the pan and place on a plate. Keep warm and repeat with remaining 2 eggs.
  • Place a few asparagus spears on each slice of bread. Top with prosciutto and cheese. Carefully place eggs over cheese and asparagus. Sprinkle with remaining salt and pepper. Serve warm.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. asparagus, trimmed
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. lemon juice
  • 1½ tsp. salt, divided
  • 1½ tsp. ground black pepper, divided
  • 1 Tbsp. rice vinegar
  • 4 large eggs
  • 4 slices gluten-free bread
  • 4 thin slices prosciutto, minced
  • ½ cup shredded white Cheddar cheese

Directions

  • Preheat oven to 400°F. Place asparagus side by side on a rimmed baking sheet. Sprinkle with olive oil, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Roast for 8 minutes, then flip the asparagus and roast another 8 minutes. Remove from oven.
  • Meanwhile, bring a full pot of water to a rapid simmer. Add rice vinegar. Crack eggs, one at a time, into 4 small, shallow bowls. Carefully pour 2 eggs into the simmering water. Using a slotted spoon, gently move the egg whites over the egg yolk. Turn off the heat, cover, and let sit about 4 minutes, or until egg whites are fully cooked. Using the same slotted spoon, very carefully remove eggs from the pan and place on a plate. Keep warm and repeat with remaining 2 eggs.
  • Place a few asparagus spears on each slice of bread. Top with prosciutto and cheese. Carefully place eggs over cheese and asparagus. Sprinkle with remaining salt and pepper. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat19g
Saturated Fat6g
Cholesterol210mg
Sodium1580mg
Total Carbohydrate27g
Dietary Fiber2g
Sugars6g
Protein18g