Wash and trim the bottom ends from the asparagus. Serve the prosciutto wrapped asparagus bundles topped with a poached egg and hollandaise sauce.

Prosciutto Wrapped Asparagus With Poached Egg And Hollandaise Sauce Recipe Prosciutto Wrapped Asparagus Prosciutto Asparagus Wine Recipes

Preheat the oven to 200 C Gas 6.

Asparagus parma ham poached egg. Roast for 5 minuets then remove and toss lay the Parma ham on top and cook for 10 minutes more. Poach the eggs for approximately 3 minutes until still runny inside. Bring a large pan of water to the boil and add the white wine vinegar.

When it begins to foam pour in the egg and cream mixture and cook stirring gently to scramble until just set. Bring up to a simmer. Spoon the creamy scrambled eggs.

Let the eggs cook until the whites are set but the yolks are not about 2-3 minutes and fish them out. To poach the eggs stir the boiling. You should see small bubbles around the edges.

Break your egg into a ramekin or small cup. Arrange the warm potatoes. Crack an egg into a bowl swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.

Mix the eggs together with the cream and season well then heat 1 tbsp oil in a large pan and fry the ham until crisp. Take a small pan and fill it with about 4 inches of water add the vinegar. Place the asparagus in a large bowl of iced water to freshen and bring out the colour.

Jan 13 2017 - This delicate dish is nothing less than absolutely divine. Boil the Asparagus for 3-4 minutes then drain them and let them cool down. To cook the Parma ham tear or cut each piece into thick strips and also cook on the griddle pan until golden and crisp.

Lift from the water with a slotted spoon and keep warm 6 In the last minute of egg poaching time place the asparagus in the salted water and boil for 1 minute until tender. Remove set aside and add a knob of butter to the pan.