Prep Time: 30 minutes
Yield: Serves 2
Ingredients
2 tablespoons extra-virgin olive oil, divided
8 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
1/4 cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.
2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.
3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper. I prefer a special spice I call Arizona Chipotle.
Nutritional Information
Calories: 456 (51% from fat)
Protein: 27g
Fat: 26g (sat 6.7)
Carbohydrate: 30g
Fiber: 2.1g
Sodium: 1661mg
Cholesterol: 237mg
2 comments:
First one of these that my wife might eat. (They all look good to me) Will have to switch out the prosciutto for bacon though.
When is the cook book getting published? You have some good recipes there.
Post a Comment