Poached Eggs with Asparagus and Prosciutto

POACHED EGGS WITH ASPARAGUS AND PROSCIUTTO

Whether served for breakfast, lunch, or dinner, this recipe for Poached Eggs with Asparagus and Prosciutto is a delicious meal that takes only about 10 minutes to prepare.

Serves 4

4	thick slices of rustic bread
2	tablespoons unsalted butter, melted, plus more for the bread
	Kosher salt and freshly ground black pepper
4	ounces prosciutto, thinly sliced
1	pound asparagus, trimmed and peeled
8	large eggs
2	tablespoons fresh flat-leaf parsley, coarsely chopped
2	tablespoons Parmesan cheese, coarsely grated
1	tablespoon freshly squeezed lemon juice

Preheat the oven to 400ºF. Lightly brush both sides of the slices of bread with some melted butter. Arrange the slices on a parchment-lined baking sheet and season lightly with salt and black pepper. Top each slice of bread with some of the prosciutto. Place in the preheated oven and toast until the prosciutto is crispy, 8 to 10 minutes. Remove and set aside.

Meanwhile, bring 2 inches of salted water to a boil in a large skillet. Add the asparagus in one layer, and boil until the asparagus is crisp-tender, 4 to 5 minutes. Remove the asparagus and transfer to a warm plate. Set aside.

Return the skillet to the heat and bring the salted water to a bare simmer. Then, working one at a time, crack the eggs into a small heat-proof bowl. Gently slide the eggs from the bowl into the simmering water. Cook until the eggs are opaque, but the egg yolks are still soft, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a warm plate.

To assemble the dish, place one slice of prosciutto-topped toast on each of 4 serving plates. Arrange some of the asparagus on each slice of bread, and top with 2 poached eggs. Sprinkle each with some of the parsley and Parmesan cheese, and drizzle with the melted butter and lemon juice. Season to taste with salt and black pepper, and serve immediately.