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Asparagus, Crispy Prosciutto and Poached Eggs on Toast

Posted By Helen Jackson On October 13, 2012 @ 9:13 am In Brunch Recipes,Lunch Recipes,Recipes | No Comments

Yield: 2


  • 6 spears asparagus
  • 2 eggs
  • 4 slices prosciutto
  • 2 slices Two Hands Sourdough Bread
  • butter if you like
  • freshly ground black pepper and sea salt


Cook asparagus in boiling salted water for 5 minutes or just until spears can bend without snapping.  Drain immediately and set aside.
At the same time poach eggs in a shallow pan of rapid simmering water until whites are set.
Grill or pan fry prosciutto slices until crisp and toast the bread.
Spread bread with butter if you like, top with asparagus, prosciutto and then the egg.
Sprinkle with freshly ground black pepper and a little salt.
Serve immediately!

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