SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS

This classic breakfast or brunch dish combines perfectly cooked soft-boiled eggs with crispy asparagus spears for a simple yet elegant meal.

INGREDIENTS

  • 12 medium-fat asparagus stalks
  • 6 slices prosciutto
  • 6 slices salami
  • 6 slices chorizo
  • 8 eggs
  • Olive oil
  • Salt & pepper

INSTRUCTIONS

  • Preheat your oven to 450°F and line a baking sheet with parchment paper.
  • Trim off the woody ends of the asparagus and discard them.
  • Wrap each asparagus stalk with a slice of prosciutto, salami, and chorizo.
  • Place the wrapped asparagus on the baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat becomes crispy.
  • While the asparagus roasts, cook the eggs. Bring a large pot of water to a boil, then gently lower the eggs in using a slotted spoon.
  • Simmer the eggs for about 6 minutes, then drain and place them on a clean kitchen towel.
  • Cut off the tops of the eggs (expect some mess) and serve them in egg cups or an egg carton.
  • Pair the eggs with your roasted asparagus soldiers and season with salt & pepper to taste.

Notes: This dish is perfect for brunch or a light lunch, as it’s low-carb and gluten-free! You can find an assortment of cured meats at most grocery stores or specialty markets. If you have a Trader Joe’s nearby, they carry the exact trio of meats used in this recipe.