Roasted Asparagus, Prosciutto & Egg Toast

Roasted Asparagus, Prosciutto & Egg Toast


  1. PREHEAT oven to 450°F. PLACE asparagus on baking sheet. DRIZZLE with oil, turning spears to coat evenly. BAKE 7 to 10 minutes or until tender when pierced with a fork.

  2. Meanwhile, SPRAY a small skillet with cooking spray. SCRAMBLE egg according to personal preference for doneness.

  3. TOAST bread and WARM prosciutto in microwave oven or skillet.

  4. LAYER toast with asparagus and prosciutto. PLACE egg on top. SPRINKLE with cheese.


  • 1 large EGG
  • 4 spears fresh asparagus, rinsed, ends removed and discarded
  • 1 tsp. olive oil
  • 1 thick slice country white bread
  • cooking spray
  • 2 thin slices prosciutto
  • 1 tsp. shredded Parmesan cheese


Substitute Swiss or cheddar cheese for the Parmesan.

A poached egg may be prepared instead of a scrambled egg to top the toast.

This recipe is an excellent source of choline and protein, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.