Roasted Asparagus, Prosciutto & Egg Toast
4 spears fresh asparagus, rinsed, tough ends removed and discarded 1 tsp. olive oil 1 thick slice country white bread Cooking spray 1 large EGG 2 thin slices prosciutto 1 tsp. shredded Parmesan cheese
Yields: 1 serving
- Nutritional Information
Per serving: per 1 topped piece of toast
Total fat: 13 g
Saturated fat: 3 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 5 g
Cholesterol: 196 mg
Sodium: 682 mg
Carbohydrate: 24 g
Dietary fiber: 4 g
Protein: 17 g
Vitamin A: 686.7 IU
Vitamin D: 41.0 IU
Folate: 63.5 mcg
Calcium: 109.0 mg
Iron: 2.6m g
Choline: 146.9 mg
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.
Meanwhile, SPRAY a small skillet with cooking spray. FRY egg according to personal preference for doneness.
WARM prosciutto in microwave oven OR skillet.
TOP bread with prosciutto and asparagus. PLACE egg on top. SPRINKLE with cheese.
Fresh eggs are best for frying or poaching.
To FRY an egg, spray small skillet with cooking spray OR add 1 teaspoon to 2 tablespoons butter or vegetable oil. HEAT skillet on medium-high heat. SLIP egg into pan and immediately reduce heat to low. COOK slowly until white is completely set and yolk begins to thicken. BASTE egg with butter OR turn over to cook both sides.
To POACH an egg, bring 2 to 3-inches of water to boiling in deep skillet or omelet pan. BREAK cold egg into a custard cup. SLIP egg into water. COOK until whites are completely set and yolk begins to thicken but is not hard, about 3 to 5 minutes. REMOVE carefully with a slotted spoon.
Substitute Swiss cheese for the Parmesan.
A poached egg may be prepared instead of a fried egg to top the toast.