Nutrition Facts
Servings: 2 ServingCalories:325kcalTotal Fat:24gSaturated Fat: 7gTotal Carbohydrate:4gDietary Fiber: 2gSugars: 1gProtein:20g
Prosciutto-Wrapped Asparagus with Soft-Boiled Eggs
Description
This keto-friendly brunch dish features crisp prosciutto-wrapped asparagus paired with soft-boiled eggs for a balanced, elegant meal that’s low in carbs but high in flavor.
Ingredients
- 12 asparagus spears, trimmed
- 6 slices prosciutto (cut in half lengthwise)
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 2 Optional: tbsp grated Parmesan cheese
- 4 large eggs
- Ice water (for chilling)
For the Asparagus:
For the Soft-Boiled Eggs:
Instructions
- Preheat oven: Set to 400°F and line a baking sheet with parchment.
- Wrap: Tightly wrap each asparagus spear with a half-slice of prosciutto.
- Drizzle & season: Place on the baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper.
- Bake: Roast for 12–15 minutes until the prosciutto is crisp and the asparagus is tender.
- Boil water: Bring a small pot of water to a gentle boil.
- Boil eggs: Carefully lower in eggs and boil for 6½ minutes for jammy yolks.
- Chill: Transfer eggs to an ice bath for 2 minutes, then peel gently.
- Assemble: Divide asparagus between two plates. Slice eggs in half and place alongside.
- Garnish: Sprinkle Parmesan over asparagus, crack fresh pepper on the eggs, and drizzle with a little olive oil if desired.
Roast the Asparagus:
Soft-Boil the Eggs:
Plate & Finish:
Note
Substitutions & Variations
- No prosciutto? Use thinly sliced bacon or pancetta instead.
- Add sauce: A little hollandaise or lemon-dill mayo is amazing on top.
- Spice it up: Add red pepper flakes or serve with a dash of hot sauce.
- Different egg style? Serve with poached, over-easy, or even deviled eggs.