POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL
Provided by Jessica Strand
Categories Citrus Egg Herb Pork Vegetable Breakfast Brunch Broil Poach Roast Easter Asparagus Prosciutto Chive Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
- Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
- Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
- Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.
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Md vikki Vai
[email protected]Overall, this dish was a bit disappointing. The flavors didn't really come together and the poached eggs were overcooked.
Christine Ndungu
[email protected]I had a hard time getting the poached eggs to cook properly. They ended up being overcooked and rubbery.
Anthony Ifeanyi (TONEROO90)
[email protected]This dish was a bit too rich for my taste. The poached eggs and prosciutto were a bit too heavy for the delicate flavor of the asparagus.
chloe flotman
[email protected]I'm not a fan of asparagus, but I thought I'd give this recipe a try. I was surprised to find that I actually enjoyed it! The poached eggs and prosciutto helped to balance out the flavor of the asparagus.
Lawany Halak
[email protected]This recipe is a great way to use up leftover asparagus. The poached eggs and prosciutto add a nice touch of richness and flavor.
sarita
[email protected]I've made this dish several times now and it's always a hit! The poached eggs are always perfect and the roasted asparagus is so flavorful. I love the addition of the prosciutto and chive oil.
Edrich Gazi
[email protected]This dish was easy to make and very flavorful. The poached eggs were cooked perfectly and the roasted asparagus was delicious. I would definitely recommend this recipe.
Effah Gad
[email protected]I'm not a big fan of poached eggs, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggs were cooked perfectly and the roasted asparagus was delicious. The prosciutto and chive oil added a nice touch of flavor.
Zacashelaynah Maisey
[email protected]This recipe is a keeper! The poached eggs were perfect and the roasted asparagus was so flavorful. I will definitely be making this dish again.
MD Sohan Ali
[email protected]I made this dish for brunch and it was a hit! The poached eggs were easy to make and the roasted asparagus was delicious. The prosciutto and chive oil added a nice touch of flavor.
Tummy Gunn
[email protected]This dish was a delight! The poached eggs were perfectly cooked, with a soft, runny yolk that burst when I cut into it. The roasted asparagus was tender and flavorful, and the prosciutto added a nice salty touch. The chive oil was the perfect finishi