Prosciutto Wrapped Asparagus Eggs Benedict
A new take on a breakfast classic!
10 pieces of asparagus
4 slices of prosciutto
2 slices hearty, seedy bread [use Croccantini full-size cracker]
For the hollandaise:
3 egg yolks
2 tbs lemon juice
Salt to taste
½ cups of butter
1-2 tbs water to thin out if needed
Original recipe found at: www.mountainmamacooks.com
- Wrap 2 slices of prosciutto around 5 slices of asparagus –make two bundles.
- Place the asparagus on a baking sheet and place in preheated oven to 400 F and bake for 10-12 minutes until prosciutto is crispy and asparagus is tender.
- Meanwhile, make the hollandaise by pulsing the egg yolks, lemon juice, cayenne and salt in a food processor for 20-30 seconds. Slowly drizzle in the butter while processing until all the butter is incorporated and the hollandaise is nice and thick and creamy.
- To serve, place the full-size Croccantini on a plate and top with two eggs and bundle of prosciutto wrapped asparagus. Drizzle (or cover) with hollandaise and enjoy!