
Asparagus Gruyere Prosciutto Benedict

In a saucepan, melt butter over medium heat. Stir in onion and sauté until tender.
Whisk in flour until smooth; continue stirring for 1 minute.
Slowly stir in milk. Continue stirring until thickened and bubbly.
Add cheese; stir until melted and smooth. Season with salt, pepper and nutmeg. Remove from heat. Cover and keep warm.
butter |
1/3 cup
|
onion, minced |
1 tbsp.
|
flour |
1/3 cup
|
milk |
28 oz. (3 1/2 cups)
|
Gruyere cheese, shredded |
2 oz. (1/2 cup)
|
Parmesan or Romano cheese |
1 oz. (1/2 cup)
|
salt |
1/2 tsp.
|
pepper |
1/4 tsp.
|
ground nutmeg |
1/8 tsp.
|
Fill a large saucepan halfway with water and 1 tablespoon vinegar. Bring to a simmer; crack eggs gently into water. Poach eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
To serve, place a toast slice on an oven-proof plate. Top with three asparagus spears. Place two poached eggs on top of asparagus. Top each egg with a Gruyere slice. Broil 20-30 seconds just until cheese has melted. Remove from broiler; scrunch up two slices prosciutto around poached eggs. Drizzle eggs with sauce. Garnish with thyme. Serve immediately.
large eggs |
24
|
large sourdough bread slices (2-3 oz. ea.), toasted |
12
|
asparagus spears, grilled or sautéed, kept warm |
36
|
Gruyere cheese (24 slices - 0.75 oz. ea.) |
1 lb.
|
thin slices of prosciutto |
24
|
fresh thyme, chopped |
3 tbsp.
|
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.