Perfectly Poached Eggs with Prosciutto and Asparagus Bundles
- 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
- I simply blanched mine in simmering water seasoned with salt for 3-4 minutes (depending on how thick your asparagus spears are.
- Remove asparagus and shock them in a bowl of cold ice water to stop the cooking.
- Arrange asparagus in groups of 4-6, wrap with prosciutto, top with poached egg.
- Fill a wide pan and bring water to a gentle simmer, add a pinch of salt and vinegar.
- Crack the egg into a small bowl or cup (repeat with each egg).
- In one fluid movement, gently pour the egg into the simmering water.
- For a soft poach egg, allow to cook for 2 minutes. For a more soft-firm egg, allow to cook for 4 minutes.
- Remove egg with a slotted spoon. Cut off any ugly wispy edges with the spoon
- Drain on a paper towel.
- 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/
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