With some recent requests for more paleo-friendly breakfasts, I thought I’d share one of my favorites. Although for the record, asparagus, proscuitto, and eggs are best enjoyed at any/all times of the day.
It requires use of the oven, which may not be the most convenient but does seem best for cool fall mornings. Plus it’ll help you get some veggie in without the usual sometimes-boring-without-cheese omelet. I prefer poached for the eggs, the whites fully cooked and the yolk runny (which happens to be one of the best way to eat an egg to maximize nutrition). Hopefully that runny yolk doesn’t gross you out. And if it does, this application just might change your mind.
Sprinkle a little basil on after roasting and that yolk becomes a delicious sauce to drag your asparagus and proscuitto through. A note, bacon can definitely be used here (I often do) but I’ve found that cook times need to be lengthened, which can overcook the asparagus. The thin-ness of the proscuittio allows for perfect crisping in the time the asparagus needs to brown.
Proscuitto, Asparagus & Eggs
Yields: 2 servings
1 lb. fresh asparagus
2-3 T. avocado oil
organic garlic salt & pepper, to taste
1 oz. proscuitto, thinly sliced (can sub bacon but cooking times will vary)
4 eggs, cooked as desired
optional to garnish: chopped herbs (basil and parsley were used here)
Preheat the oven to 400F. Line a sheet pan with parchment or foil.
Wash and trim the asparagus. Coat evenly with avocado oil and season with garlic salt and pepper, to taste (go easy on the garlic salt since proscuitto is salty). Divid the asparagus into 4 bunches and wrap each bunch loosely with proscuitto.
Lay the bunches out on the lined sheet pan with room between each for air circulation. Bake 15-20 minutes, or until the asparagus begins to brown and the proscuitto is crispy (cooking times may vary depending on the thickness of your asparagus).
Garnish with chopped herbs, as desired. Top with eggs and serve.