Nutrition Facts
Servings: 2 ServingCalories:325kcalTotal Fat:24gSaturated Fat: 7gTotal Carbohydrate:4gDietary Fiber: 2gSugars: 1gProtein:20g
Prosciutto-Wrapped Asparagus with Soft-Boiled Eggs
Brunch doesn’t always have to be heavy to feel indulgent. Sometimes, it’s the simple combinations that surprise us the most—like tender asparagus spears wrapped in salty, crispy prosciutto paired with soft-boiled eggs that ooze golden yolk the moment you cut in.
We first made this when we wanted something light but still special—a brunch dish that felt elevated without being fussy. The prosciutto crisps up beautifully in the oven, wrapping the asparagus like a salty hug (yes, we said it), while the jammy eggs add creaminess and richness to every bite. A little Parmesan on top, maybe a drizzle of olive oil or a crack of black pepper, and suddenly we’re in brunch heaven.
It’s elegant enough for a holiday spread or brunch with friends, but it’s also easy enough to throw together on a lazy weekend morning. Plus, it’s totally keto, gluten-free, and naturally low in carbs. Win-win-win.
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.