Tuesday, June 19, 2012

Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

  • 1 pound asparagus, trimmed
  • 6 slices prosciutto
  • 1 tablespoon olive oil
  • pepper to taste
  • 2 eggs
  • 1/4 cup hollandaise sauce
  1. Wrap the asparagus with the prosciutto with three per bundle.
  2. Place the bundles on a baking sheet, drizzle with oil and season with pepper to taste.
  3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
  4. Bring a large pot of water to a boil and reduce the heat to medium.
  5. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
  6. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  7. Serve the prosciutto wrapped asparagus bundles topped with a poached egg and hollandaise sauce.

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