Asparagus Egg Prosciutto Cheese
This open-faced beauty gets points for most visually appealing sandwich. The melted Fontina and rumpled slices of prosciutto conceal the good things to come.
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Asparagus, Poached Egg, Prosciutto & Fontina Cheese
Ingredients
| 20 |
sprigs fresh thyme |
| 4 Slice |
white or whole-wheat sourdough bread |
| 1 Clove |
garlic peeled |
| 3 Ounce |
Fontina or Gruyère cheese, sliced into four 1/8-inch slices |
| 2 Ounce |
prosciutto di Parma thinly sliced into about 8 slices |
| |
Extra-virgin olive oil for drizzling |
| |
Freshly cracked black pepper to taste |
Asparagus, Poached Egg, Prosciutto & Fontina Cheese
Ingredients
| 16 to 20 |
stalks large or jumbo asparagus, tough ends broken off |
| 1 Tablespoon |
extra-virgin olive oil |
| 1/2 Teaspoon |
kosher salt |
Asparagus, Poached Egg, Prosciutto & Fontina Cheese
Ingredients
Preparation
- To roast asparagus, adjust oven rack to the middle position and preheat to 450 F.
- Place asparagus into large bowl, drizzle with olive oil over it, sprinkle with salt and toss.
- Scatter 16 thyme sprigs onto a baking sheet and lay asparagus stalks over them. Roast in oven for about 10 minutes, until tender to touch but firm in centre.
- Grill bread in a panini maker or griddle. Rub one side of each slice with the garlic clove, place on baking sheet, garlic side up.
- Arrange asparagus over each slice of bread.
- Adjust oven rack to upper position, and preheat broiler.
- Meanwhile, in a medium saucepan bring 8 cups water to a boil. Turn heat down to below a simmer and add vinegar and salt.
- Crack an egg into a bowl making sure yolk is not broken.
- Slowly stir water in one direction for a whirlpool effect, and once slowed, slide the egg into the water against the pan. Continue with remaining eggs, poaching each for 2 to 2-1/2 minutes. Remove with a slotted spoon to a plate to drain, tipping plate to pour off excess water.
- Place 2 eggs on each slice of bread over asparagus. Drape a slice of Fontina cheese over eggs and heat the sandwich under broiler for a minute or so, until cheese is melted.
- Remove sandwiches from oven and rumple prosciutto slice over each end of asparagus, allowing ends to peek out. Drizzle with extra-virgin olive oil, sprinkle with pepper, and garnish with a thyme sprig.
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