Asparagus Gruyere Prosciutto Benedict
Ingredients & Directions
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. |
Nutritional Info