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
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!
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.
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!
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!
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.
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 .
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.
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!