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.

Recipe by Cooking Light

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

219 calories; fat 16.7g; saturated fat 3.6g; mono fat 10g; poly fat 2g; protein 12.3g; carbohydrates 6g; fiber 2.5g; cholesterol 221mg; iron 1.6mg; sodium 417mg; calcium 64mg.