Asparagus, Poached Egg, Prosciutto and Fontina Cheese

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READY IN: 33mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
  • Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
  • Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
  • To grill the bread: Butter each side of each slice.
  • In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
  • Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
  • Arrange the asparagus evenly over the bread.
  • To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
  • Turn the heat down to just below a simmer and add the vinegar and salt.
  • Crack an egg into a small bowl to check that the yolk isn't broken.
  • Slowly stir the water in one direction to create a whirlpool effect.
  • Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
  • Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
  • Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
  • To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
  • Heat the sandwiches under the broiler just until the cheese melts.
  • Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
  • Garnish with the remaining thyme; serve immediately.
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