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Prosciutto Wrapped Asparagus and Eggs

This is a little twist on traditional bacon and eggs, and while simple to make, looks and tastes impressive.  I recommend making enough proscuitto-wrapped asparagus for leftovers as they are delicious chopped into an omelette the following day!

Print Recipe
Prosciutto Wrapped Asparagus and Eggs
Course Breakfast, Brunch
Prep Time 10
Cook Time 25
Servings
Ingredients
Course Breakfast, Brunch
Prep Time 10
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and remove the woody ends from the asparagus.
  3. Wrap a slice of prosciutto around each asparagus stalk in a spiral so that 2/3 or more of the asparagus is covered.
  4. Place the asparagus on a parchment lined baking sheet. Make sure the asparagus are not touching.
  5. Using a pastry brush, brush the ends of the asparagus with avocado oil.
  6. Put into the oven for about 20-25 minutes until proscuitto appears crispy.
  7. When asparagus are about 10 minutes from being done, heat up some avocado oil or butter in a small skillet.
  8. Crack both eggs into the skillet and keep heat on low-medium until whites are fully cooked but yolks are still soft. For nice sunny side up eggs, the key is low heat over a longer period of time. If appearances aren't super important or you prefer your yolk fully cooked, feel free to flip the egg easy-over.
  9. Arrange 1/2 of the asparagus on each of two plates, place egg on top and serve immediately.