Asparagus with Poached Egg and Prosciutto
Breakfast doesn’t get much better than garlic sautéed asparagus topped with prosciutto, a perfectly poached egg and a few shavings of parmesan. It’s one of those recipes that looks stunning but is surprising easy to make.
I’m all for wow-worthy breakfasts that dazzle the eyes but are extremely easy to make. And this asparagus with an oozy poached egg is one such dish. It’s the perfect healthy breakfast for spring or summer and takes advantage of fresh, seasonal asparagus.
How to make asparagus with poached egg and prosciutto
There are several ways you could cook the asparagus for this breakfast – you could steam, roast, boil (which I show in my meal prep for spring video) or sauté. I’m a fan of all three methods, but for today’s recipe I decided to sauté the asparagus with some garlic and lemon juice for a little extra burst of flavor. And you know I love my garlic.
The asparagus definitely catches your attention, but let’s be honest. The piece de resistance of this breakfast is having a perfectly poached egg. One that’s not to runny and one that’s not to firm. It has to be just right, with that perfect amount of golden ooze. To do that, watch my video on how to poach an egg perfectly.
Once your asparagus is sautéed and your eggs are poached, the assembly of this breakfast is easy peasy. Just layer several asparagus spears on a plate, add a slice of prosciutto, add a poached egg, shave fresh parmigiano reggiano on top and sprinkle with a little salt and pepper.
Of course, you could keep this recipe completely dairy-free as well.
So there you have it – a gorgeous, nutrient-packed, super easy, stunner of a breakfast. Or a fab brunch. It’s a recipe you should definitely have on repeat. Enjoy!
More Healthy Asparagus Recipes:
- Shrimp, Asparagus and Avocado Salad
- Salmon Asparagus Salad with Blistered Tomatoes
- Arugula, Asparagus and Avocado Breakfast Salad
- Vietnamese Spring Rolls
Asparagus with Poached Egg and Prosciutto
Ingredients
- 32 spears asparagus, (or 1 bunch)
- 1 tablespoon olive oil
- 3 cloves of garlic, minced
- 1 lemon, juiced and zested
- 4 eggs
- 4 slices of prosciutto
- parmigiano reggiano, for garnish (optional)
- salt and pepper
Instructions
- Bring a large pot of water to a boil.
- Separately, heat the oil in a large sauté pan on medium heat. Add the minced garlic, lemon juice and zest and asparagus spears. Sauté and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
- Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab and excess water on a paper towel.
- To assemble, add a few asparagus spears to a plate, top with a slice of prosciutto, add a poached egg, season with salt and pepper and garnish with freshly grated parmigiano reggiano.
Lisa’s Tips
- Don’t forget to watch my tutorial on how make make perfect poached eggs.
Delicious
Hi Liza,
Today is the first time I cooked this recipe and it was delicious. I will definitely going to cook it time and again. I discovered your website just recently because I’m looking for Mediterranean recipe for my husband diet and your website is the first one that came out. The website is really informative and it’s helping a lot.
Thank you so much!❤
Welcome to the Downshiftology community Ruth! Happy to hear you and your husband are enjoying the content here and I can’t wait to see what recipes you make :)
Heathy meal, easy & delicious. Great directions per cooking poached eggs, too.
Glad you enjoyed this recipe!
Hi Lisa, I just tried your recipe. Your poached egg video was so helpful! My only issue is with the lemon. I believe the lemon I used was too large. It was overpowering. I can tell it would taste amazing if the lemon was the right amount. Could you clarify how much lemon juice and zest you recommend?
Hi Stacey – I’m glad you enjoyed the poached egg video! An average lemon usually has about 3 tablespoons of juice. If yours was large, it could have definitely had a tablespoon or two more juice.
What a fantastic recipe. Entire family loved it. Light and delicious.
Good morning Lisa,
This morning I decided to try something different for breakfast. My husband and I were looking around for anything different for our menu. I decided to see how difficult it is to make poached eggs. Your site looked good and y’all had a video. 🥰 How could I go wrong with that? It was absolutely awesome !!! Thank you dear. My first try and I had the most beautiful and delicious poached eggs we have ever had. Needless to say, we will have them regularly. Thank y’all so much. Linda Starr
Hi Linda – First off, welcome to Downshiftology! My poached eggs recipe is my number one reader’s favorite, so I’m happy to hear this method worked out for you and make your breakfast meal a more exciting one. Poached eggs always make everything better in my opinion :) I hope you two enjoy some more of my recipes!
Wow, Lisa… this looks really delicious! I can’t wait to try this recipe. I really loved your tutorial on how to poach eggs, and I think I’m going to put that on my next meal prep list. :)
Thanks Ana! And yes, you should definitely give them a try! :) x