- Calories 456
- Caloriesfromfat 51%
- Protein 27g
- Fat 26g
- Satfat 6.7g
- Carbohydrate 30g
- Fiber 2.1g
- Sodium 1661mg
- Cholesterol 237mg
Parmesan Toasts with Asparagus, Prosciutto, and Eggs
Photo: Iain Bagwell; Styling: Dan Becker
An open-faced version of an egg sandwich that works as an elegant breakfast or a light dinner, served with a green salad and a glass of white wine.
How to Make It
Step 1
Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.
Step 2
Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.
Step 3
Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.
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FoodieSandi's Review
This was really great, and a good way to use asparagus. I didn't have proscuitto on hand, so I used regular bacon. You can certainly cut down on the oil a little bit, if you like. I have made this twice, and didn't use the rosemary the second time. I really didn't notice any difference in flavor, although I did miss the wonderful rosemary smell in the kitchen. I don't know if it's "worthy of a special occasion", but it definitely rates 4 stars. Very easy and quick to make.
BMarie888's Review