Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings

Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch.

How to Make It

Step 1

Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.

Step 2

Steam asparagus, covered, for 3 minutes. Drain and rinse under cold water; drain. Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.

Step 3

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.

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Ratings & Reviews

mikeyjdee's Review

sharonn
March 30, 2014
Great! Had to sub in turkey breast but can't wait to try it with prosciutto. Sauteed garlic and a little onion in olive oil before adding the rest of the dressing ingredients. Added a couple of dashes Worcestershire to tone down the lemon a tad.The suggestion to try with salmon (maybe lox?) sounds like a winner

missylc's Review

RuidosoRed
May 08, 2010
I omitted the chives and substituted bacon for the prosciutto because that's what I had on hand and this was still quite good (even though I overcooked the eggs a bit -- definitely watch that simmer level!). I love the idea of trying this with smoked salmon next time!

EllenDeller's Review

raphaella526
August 23, 2009
My only changes to this recipe were to decrease the oil to 1 TB while increasing the cheese to almost 2 TB and the mustard to a full tsp. This was a delicious combination of flavors. I served this dish for dinner with cantaloupe slices and a toasted baguette spread with humus and roasted red peppers.

raphaella526's Review

bostonsmaman
August 14, 2009
Delicious! I didn't have chives so I substituted a slender scallion (green part only) and it was still excellent. Would serve to company, will definitely make again - don't change a thing!

ginny77's Review

missylc
August 08, 2009
This is my favorite recipe from the July issue. I agree with previous reviewer that it's like an Italian Eggs Benedict! Love everything about it. Also excellent over toasted english muffins. I will be making this one often!

VaBelle35's Review

ginny77
July 12, 2009
The vinaigrette is wonderful in this recipe and I highly recommend using it for whenever you serve asparagus in the future. I loved this recipe, I think of it as an Italian Eggs Benedict.

sharonn's Review

mikeyjdee
July 01, 2009
We tried this with smoked salmon instead of prosciutto and it was a hit. We served it for brunch on Canada Day. I would definitely make it again. I would like to try the dressing on other food .

bostonsmaman's Review

VaBelle35
June 25, 2009
This recipe fulfilled this deep longing within me for that classic, runny, drippy, gooey egg over salty meat w/ tangy aspargus and crunchy whole wheat toast points! Need I say more? I did wind up tossing aside the eggs b/c in 9 minutes they were HARD boiled! I did a quick pan-fry (over easy) of two eggs and saved the day! The failed poached eggs will make great breakfast "Mc muffins" tomorrow. Delightful! Also served w/ salad.

RuidosoRed's Review

EllenDeller
June 22, 2009
I made this served on toast rather than with...I pan-fried the prosciutto until warm and a bit crispy, then put 4 slices atop 2 pieces toasted, (lighlty) buttered wheat bread on each plate. About 7 or 8 still warm asparagus spears went atop that; with 2 poached eggs atop the spears, then drizzled the lemon-chive vinaigrette. I served this as a light supper with a frizee & field green salad (again using the lemon-chive vinaigrette) and white wine. Wonderful!