5 from 4 votes

Asparagus with Poached Eggs & Prosciutto

My Asparagus with Poached Eggs & Prosciutto is the simplest 10 minute meal. Fry the asparagus in butter, poach a couple of eggs and put some prosciutto on a plate for an instant lunch or lovely brunch. Celebrate these three simple ingredients and give it a try!
Prep2 mins
Cook8 mins
Total10 mins
Servings (Adjustable): 1


  • 150 g Asparagus
  • 1 tsp Salted Butter
  • 2 Eggs
  • 6 slices Prosciutto
  • 0.25 tsp Sea Salt Flakes



  • Boil a kettle of water.
  • Prepare 150g Asparagus by snapping off the thick bottom ends where they naturally break.
  • Melt 1 tsp Salted Butter on a medium frying pan. Add the asparagus to the pan.
  • Keep the asparagus moving around the pan by gently shaking it every 20 seconds or so.
  • They're done when the stems are a little soft to the touch and a little charred. This should take 4 to 5 minutes.
  • Remove the asparagus from the pan and cover with foil to keep warm. Pop in a low oven if you wish.
  • Fill the frying pan with the now boiled kettle water and crack in 2 Eggs.
  • Leave the eggs to cook in gently simmering water.
  • Splash water over the yolks if they are not fully submerged.
  • Meanwhile, lay the asparagus and 6 Slices Prosciutto on a plate.
  • The eggs are cooked when the white is firm all the way through and the yolks have turned a little pale but are still wobbly.
  • Use a fish slice to remove the cooked eggs from the water and add two to each serving plate.
  • Sprinkle 0.25 tsp Sea Salt Flakes over the eggs and serve straight away.