
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.
|