Most of my meals are pretty Americana, but I am actually 100% Italian. No, I don’t speak any Italian, but my mom has one amazing recipe for homemade sauce When I was paired up with Italian Cooking in the Midwest, I was pretty excited, so I could make something more authentic.
When I saw the post for Asparagus and Eggs, I knew I had to make it! It really is a perfect brunch dish! We made it for dinner, but I know I will absolutely make it again. It was so easy, but the flavors were great. I substituted prosciutto for the pancetta, and it was the perfect substitution for me. You could also use bacon. And if you wanted to make it vegetarian, you could easily do it and just ignore the meat ingredients.
I’ve bookmarked some other recipes from PolaM of Italian Cooking, so expect some more Italian recipes coming from Food Ramblings!
- 12 oz to a pound of asparagus
- Package of sliced prosciutto (a least ½ slice for each piece of asparagus)
- 6 eggs
- Shredded parmesan cheese
- Cooking spray
- Cook time: 12-15 minutes
- Servings: 2-4
- Difficulty: easy
Preheat oven to 375 degrees. Boil small pot of water.
Prepare asparagus by washing and cutting off ends. Keep ends together with a rubberband or string.
When water boils, place asparagus in the water standing up. Cook for 8 minutes. We don’t want the asparagus to get too soggy.
Meanwhile, spray pie plate with cooking spray.
When asparagus is cooked, wrap each piece in prosciutto and place in pie plate. Sprinkle generously with parmesan cheese. Bake for 5 minutes.
Take pie plate out of over and crack 6 eggs around edges of pie plate. Sprinkle with salt and pepper and more parmesan cheese. Note- do not sprinkle salt over prosciutto; it already has enough salt built in.
Bake another 10-12 minutes until the eggs are cooked to your liking. I wanted mine cooked medium.
Enjoy with a couple of slices of toasted bread or an English muffin.