Crispy Egg with Prosciutto Asparagus

Crispy Egg with Prosciutto Asparagus – Crispy Eggs might be my new favourite food. Soft boiled eggs with runny yolks and crispy breadcrumbed exterior. When served with crispy, salty ham wrapped asparagus the combination makes for an exciting and different brunch or dinner. Cooking the egg is a little on the tricky side but if you take your time and follow the instructions it should turn out perfect every time!

If you liked my recipe for Crispy Egg with Prosciutto Asparagus then you might like my recipe for Ham Egg and Chips

RECIPE

SERVES 2

DIFFICULTY LEVEL: Top Chef

Ingredients:

• 3 eggs
• A couple slices of sourdough bread, whizzed in a food processor into breadcrumbs
• Plain flour
• Around 10 asparagus spears
• 5 slices of prosciutto
• Salt and pepper
• Sunflower oil

Method

• 1. Heat a pan of boiling water. Add two of the eggs and cook for 5 minutes. Remove from the water and carefully peel the shells from the eggs.
• 2. Heat the oven to 220C. Half each slice of Prosciutto and use the slice to wrap around the asparagus spears. Leave to one side whilst you make the egg.
• 3. Lay out three plates. Put a handful of flour in one, the beaten egg in the next one and the breadcrumbs in the last plate. Carefully roll the eggs in the flour, followed by the egg and then the breadcrumbs. Finally, dip back into the beaten egg and back into the breadcrumbs for a double layer.
• 4. Half fill a small saucepan with sunflower oil and heat to 190C. Whilst the oil is heating, place the Prosciutto wrapped asparagus into the oven and cook for 6 minutes.
• 5. When the oil is hot, place the eggs in the oil and cook for around 3-5 minutes, turning over half way until crisp and golden.
• 6. Slice open the Crispy Egg to reveal the runny yolk and serve with the Prosciutto Wrapped Asparagus.