Do you want the best breakfast dish that includes a flawlessly poached egg mix with prosciutto toppings and some Garlic-sautéed asparagus then you are at the right place. These along with a few parmesan shavings are among the best breakfast dishes. It's one of those meals that appear beautiful yet are surprisingly simple to prepare.
I'm all for impressive breakfasts that are also quite simple to prepare. One such dish is this asparagus with a runny poached egg. This healthy breakfast recipe uses fresh, in-season asparagus and is ideal for spring or summer.
HOW TO MAKE ASPARAGUS WITH PROSCIUTTO AND POACHED EGG
There are various methods to prepare the asparagus for this breakfast, including roasting, boiling (which I demonstrate in my spring meal planning video), sautéing, and steaming. Although I enjoy all three approaches, I chose to add a little extra flavor to the asparagus for the dish I'm sharing today by sautéing it with some garlic and lemon juice. You are aware that I adore garlic.
Indeed, the asparagus grabs your attention, but let's be honest. The perfectly cooked egg is the breakfast's main attraction. One that is not too stiff and not too runny. It must be precisely correct, with just the appropriate quantity of golden ooze.
The making of this breakfast is simple peasy once your asparagus has been sautéed and your eggs have been poached. Arrange several asparagus spears on a platter and cover them with a poached egg, a slice of prosciutto, fresh Parmigiano Reggiano, salt, and pepper.
Naturally, you could make this dish entirely dairy-free as well.
So there you have it: a stunning, nutrient-dense, incredibly simple breakfast. Or a fantastic brunch. It would help if you made this recipe frequently. Enjoy!
- First, get a large pot of water boiling.
- On a different burner, warm the oil in a sizable sauté pan over medium heat. Asparagus spears, lemon juice, and zest are also added. Asparagus should be sautéed for three to five minutes, stirring occasionally with tongs.
- Once the water in the saucepan has reached a rolling boil, turn down the heat to low and check to see if any bubbles are forming on the surface. Place each egg in a ramekin before carefully placing it in the water in the pot. For three minutes, cook each egg. With a slotted spoon, take out the egg, and wipe up any extra water with a paper towel.
- A few asparagus stalks should be placed on a plate, followed by an s a poached egg, salt and pepper, a slice of prosciutto, and freshly grated parmigiano reggiano.
How is asparagus used?
Because it can be steamed, boiled, roasted, battered, grilled, sautéed, or wok-fried, asparagus is incredibly adaptable. It tastes delicious raw in a salad when thinly sliced. The cooked spears can be dressed in various ways, from straightforward butter, olive oil, salt, and pepper to more intricate sauces like beurre blanc.
How should I eat asparagus for the best flavor?
Its graceful, sharp stalks hold up nicely to roasting, steaming, sautéing, and grilling cooking methods. Even better, you can consume asparagus raw by using a vegetable peeler to slice it into ribbons that you can then include in dishes like Asparagus Fettuccine Carbonara or Shaved Asparagus Salad with Lemon and Parmesan.
What is the preferred method of eating asparagus?
Purists spray good-quality olive oil over their asparagus. Still, you can also enjoy asparagus in various other meals, including soups, stir-fries, salads, risotto, scrambled eggs, spaghetti, and many others.
What makes poached eggs so unique?
A little vinegar added to the poaching water helps the egg keep its shape. The egg will remain together better since the vinegar speeds up the cooking of the egg whites. It takes approximately a Tablespoon of vinegar to transform your water thoroughly. On chemistry, that is.
Why are poached eggs good?
They are an excellent zinc and vitamin A source, vital for a healthy immune system. With 540 global units of vitamin A, two poached eggs may meet as much as 23% of your daily requirement. Additionally, the 1.3 milligrams of zinc meet 12–16% of your daily needs.
Oh, how I love the season for asparagus! This is the beautiful time of year when you can get skinny little asparagus spears that cook quickly and taste great no matter how you prepare them. They are a beautiful thing. It nearly causes you to want to put them in a box and put them around the house as decorations.
Then you just arrange some of the roasted asparagus on a platter, top it with an egg, and garnish it with some prosciutto. Add a little fresh thyme that has been chopped, and you're done. Heaven in the form of asparagus, right there on your plate. Does anything improve?