Brunch

I love brunch. I’m a millenial, so yes, I understand I fit the stereotype well. I have a workout tank top that says “Crunch Then Brunch.” I would love to spend $12 on eggs I could scramble at home, along with some potatoes that are probably straight out of the Ore-Ida bag in the kitchen. Oh, you added a drizzle of a fancy sauce? Make it $15.

During this pandemic, we’ve somehow managed to keep our finances in check and not order on DoorDash for every meal (though, we do use it WAY more than I’m comfortable with). One thing we’ve done is make our own fancy food with ingredients we bought ourselves. Yeah, we have to actually make it and clean up after, but it tastes awesome.

I love everything in this recipe: egg, asparagus, and prosciutto. If you’re not a poached egg fan, try it scrambled or over-easy! Maybe even soft boiled. The possibilities are endless! Pour yourself a mimosa! IT’S BRUNCH TIME!

Roasted Asparagus, Prosciutto and Egg

Image by user Baking Nana

By Chef John Serves 4

Ingredients:

  • 1 bunch fresh asparagus, trimmed
  • 2 tablespoons extra virgin olive oil, divided
  • 2 ounces of minced prosciutto (not enough, in my opinion, so go ahead and add more if you want)
  • ground black pepper
  • 1 teaspoon distilled white vinegar
  • 1 pinch salt
  • 4 eggs
  • 1/2 lemon, zested and juiced

Steps:

  1. Preheat oven to 425 degrees F (220 degrees C). Place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
  2. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. Sprinkle prosciutto and oil over asparagus. Season with black pepper and toss to coat. Roast in the preheated oven for 10 minutes. Toss and return to oven until firm yet tender to the bite, 5 minutes.
  3. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
  4. Drizzle asparagus with lemon juice. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.

Per Serving: 199 calories; protein 10.8g; carbohydrates 5.1g; fat 15.7g; cholesterol 175.3mg; sodium 446.3mg.

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