Spring Asparagus, Ham and Egg Toasts
Fresh asparagus combined with poached eggs, ham, avocado and toasted whole grain bread creates the perfect open-faced brunch sandwich!
Prep Time: 30 minutes
Ingredients
- 2 teaspoons olive oil
- 12 asparagus spears trimmed
- 2 ounces thinly sliced prosciutto ham
- 1 tablespoon white vinegar
- 4 large eggs soft poached
- 4 slices whole wheat bread toasted
- 8 slices avocado
- 4 teaspoons shaved Parmesan cheese
Instructions
- Heat oil in skillet over medium heat. Add asparagus and cook 4-6 minutes, turning occasionally, until tender but still slightly crisp. Remove from heat. Let cool slightly before wrapping each asparagus with a piece of prosciutto.
- Meanwhile, bring a medium pot of water to a gentle simmer (not a rolling boil). Add vinegar.
- Crack 1 egg into a small bowl. Gently stir water to create a swirl and carefully slide egg into pot. Repeat with remaining eggs. Cook 3-4 minutes for a soft, runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
- Place toasted bread on a plate. Top with asparagus, avocado, poached eggs and Parmesan.
- For firmer yolks, cook eggs closer to 4–5 minutes.
- Asparagus can also be roasted at 400°F for 10–12 minutes, if preferred.
