I love eggs and eat them often for dinner. Usually, I eat eggs when I’m being lazy, but I decided to make a slightly fancier egg dinner. It was simple to make and delicious. If you want a healthier meal, simply omit the hollandaise sauce. I took this opportunity to learn how to poach eggs properly and I tried Julia Child’s Blender Hollandaise Sauce recipe. See my post on How to Poach an Egg here.
Poached Eggs with Asparagus, Prosciutto and Hollandaise Recipe
serves 4
4 large eggs , cold
1 bunch asparagus, rough ends cut off and ends gently peeled (optional)
4 to 8 slices thinly sliced prosciutto
1 tbsp extra-virgin olive oil
2 to 3 tbsp white vinegar
coarsesalt and pepper
Optional: 4 slices of bread of your choice (ie. rye, whole grain, baguette or Italian crusty bread)
3/4 cup hollandaise sauce (recipe here) – optional
Preheat the oven to 450 F. Meanwhile, prepare a saucepan of poaching water (see How to Poach an Egg here). Meanwhile, toss the asparagus with olive oil, a pinch of salt and pepper and place on a baking sheet in a single layer. Roast the asparagus in the oven for 10 to 15 minutes, depending on the thickness of the asparagus. Plate the asparagus onto 4 plates. Note: I roasted my asparagus in the oven but you could grill asparagus using a grill or grill pan. Meanwhile, toast your bread of choice and poach the eggs as per the instructions here. When the eggs are ready, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove the excess water. Plate immediately with the asparagus along with 1 to 2 slices of prosciutto per plate. Pour on the hollandaise sauce and serve immediately.