Perfectly Poached Eggs with Prosciutto and Asparagus Bundles
 
Ingredients
  • 5 very fresh eggs - or how ever many you want to make
  • 1 tablespoon white vinegar
  • 1 pound asparagus
  • 4-5 slices of prosciutto
  • salt and pepper
  • olive oil
Instructions
For Asparagus and Prosciutto:
  1. I simply blanched mine in simmering water seasoned with salt for 3-4 minutes (depending on how thick your asparagus spears are.
  2. Remove asparagus and shock them in a bowl of cold ice water to stop the cooking.
  3. Arrange asparagus in groups of 4-6, wrap with prosciutto, top with poached egg.
How to Poach and Egg:
  1. Fill a wide pan and bring water to a gentle simmer, add a pinch of salt and vinegar.
  2. Crack the egg into a small bowl or cup (repeat with each egg).
  3. In one fluid movement, gently pour the egg into the simmering water.
  4. For a soft poach egg, allow to cook for 2 minutes. For a more soft-firm egg, allow to cook for 4 minutes.
  5. Remove egg with a slotted spoon. Cut off any ugly wispy edges with the spoon
  6. Drain on a paper towel.
  7. To serve, top with a drizzle of olive oil, season with salt and pepper.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/01/12/perfectly-poached-eggs-prosciutto-asparagus-bundles/