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!
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.