February 5, 2014

Grilled Asparagus with Prosciutto, Egg, and Fried Bread

by Shelly

Weekday mornings are usually a crazy whirlwind.  I jump out of bed, after hitting the snooze on my iPhone twice and quickly go through my routine…..

Brush teeth and hair

Turn on kitchen lights and tv news softly (just to wake myself up more)

Run out to kitchen and start coffee

Feed all the pets

Make Ellie’s lunch (If I didn’t already do this the night before)

Start Ellie’s breakfast (More like assemble because she only wants cereal usually)

Go wake her up…throw off her covers, open roman shades, turn on light and then carry…yes carry her highness into the dining room for breakfast.

Then from there it’s a mad dash to clean up, get her dressed and packed up for school, get myself dressed (Thank God for workout clothes!), rush out the door and get her to school on time. If it’s a workout morning I sneak in a yogurt and/or banana before we leave.  But it’s the days I have just a little more time to myself after dropping her off that I relish.  It’s usually a day that I have lots of office work to get done and no client meetings. Those mornings I like to treat myself to a nicer breakfast. And this one fits the bill perfectly!

Serves 6

(I only used one egg and then adjusted the rest accordingly since I was the only one eating it)

Adapted from Thomas Keller’s Ad Hoc at Home

2 tablespoons white wine vinegar

6 large eggs

2 bunches pencil thin asparagus

Canola oil

kosher salt and freshly ground black pepper

3 ounces thinly sliced prosciutto

2 cups torn country bread

extra virgin olive oil

aged balsamic vinegar

fleur de sel

Poach eggs. Bring 6-8 inches of water to a boil in a deep saucepan. Prepare an ice bath.  Add the vinegar to the boiling water and reduce heat to a simmer. Crack 1 egg into a small cup or ramekin. Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving. Then add the egg to the center and simmer gently 1 1/2 minutes or until white is set but yolk is still runny. With a slotted spoon, transfer egg to ice bath. Skim off any foam that has risen to the top of water and repeat with remaining eggs, one at a time.

Peel or trim asparagus stalks if necessary. Spread asparagus out on a platter or baking sheet and drizzle generously with canola oil (I used olive oil) and season with salt and pepper. Grill asparagus on an outdoor grill or indoor grill pan. I used a cast iron skillet because I was only making it for myself and the skillet was easier to manage. It worked fine.  Cook 1 1/2 to 2 minutes per side.

With the grill or pan still hot toast some of the torn country bread. This was very easy to do in the cast iron skillet. There was still oil at the bottom, so the large chunks just toasted off of that. Worked  great! Takes about 2-3 minutes.

Meanwhile, bring a large pot of water to a simmer. Lower the cooked, poached eggs into the simmering water for about 30 seconds, just to reheat. Blot on paper towels after. Note..you can cook the asparagus first, then the eggs so that the eggs don’t get cold. This works if you are only making this for one or two people.

Arrange some asparagus on plate, then some prosciutto and croutons. Lay an egg on the asparagus then drizzle all with olive oil and balsamic, and sprinkle with salt and pepper. SO GOOD!



There you have it. Super easy!  And it would also be a nice weekend breakfast. Of course the kids probably would want nothing to do with it. Their loss. Oh…and this is also a really nice light dinner.  It goes really well with a chilled white wine!

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