Soft-Boiled Eggs with Asparagus Soldiers

Ingredients

• 12 medium asparagus stalks (Woody ends trimmed)
• 6 slices prosciutto
• 6 slices salami
• 6 slices chorizo (Thinly sliced if preparing from a whole sausage)
• 8 eggs
• olive oil (A little, for drizzling)
• salt and black pepper (To taste, for serving)

Steps

1. 1

   Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

2. 2

   Slice off the woody ends of each asparagus stalk and discard them.

3. 3

   Wrap the asparagus stalks with the prosciutto, salami, and chorizo.

4. 4

   Arrange the wrapped asparagus on the prepared baking sheet and drizzle with a little olive oil.

5. 5

   Roast the asparagus for about 10 minutes, or until the cured meat is crisp.

6. 6

   While the asparagus roasts, bring a large pot of water to a boil. Using a slotted spoon, gently lower the eggs into the boiling water.

7. 7

   Simmer the eggs for about 6 minutes, then remove them from the water and drain them on a clean kitchen towel.

8. 8

   Cut off the tops of the eggs; the soft centers may be messy. Place the eggs in egg cups or an egg carton to hold them upright.

9. 9

   Serve the soft-boiled eggs with the roasted asparagus soldiers and season with salt and pepper to taste.

Notes

The source describes this as suitable for brunch or a light lunch and notes that it is low-carb and gluten-free. Assorted cured meats can be found at most grocery stores and Italian specialty markets. The source does not specify the exact amount of olive oil or salt and pepper.

Nutrition per serving

• breakfast
• brunch
• light lunch
• low-carb
• gluten-free
• roasted
• soft-boiled eggs