Add a super-elegant touch to your brunch
(2 votes)
Cook: 35 Mins
Serves: 4
Price: £1.05 per serving
Nutritional Information
Each 196g serving contains
Energy
1115kj
267kcal
1115kj
267kcal
13%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
2.5g
2.5g
Med
13%
13%
Sugars
3.1g
3.1g
Low
3%
3%
Salt
1.08g
1.08g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
569kj/136kcal
Typical energy values per 100g:
569kj/136kcal
Ingredients
16 Extra Special Asparagus Tips
4 slices Asda Italian Prosciutto
1tbsp rapeseed oil
2tsp balsamic vinegar
4 free-range eggs
4 slices ciabatta
Method
1
Preheat the oven to 200C/ 180C Fan/Gas 6.
2
Make an asparagus bundle by wrapping 4 asparagus tips together with a slice of prosciutto around the middle. Repeat to make 4 bundles. No prosciutto? Streaky bacon works well, too.
3
Put on a baking sheet, drizzle over the rapeseed oil, balsamic vinegar and 1tbsp of water. and bake for about 10 mins or until the asparagus is tender and the prosciutto is crisp.
4
Bring a large pan of water to the boil then reduce the heat to low. Crack one egg at a time into a saucer, taking care not to break the yolk, stir the water to create a gentle ‘whirlpool’, then gently tip in the egg. Poach for 3-4 mins until the white is set but the yolk is still runny. Remove with a slotted spoon and drain on kitchen roll.
5
Toast the ciabatta on a griddle pan or in a toaster.
6
Top each piece of toast with an asparagus bundle and a poached egg. Drizzle on any juices from the baking tray, season with pepper and serve.