Prosciutto Wrapped Asparagus Eggs Benedict

  • Yield: 2 servings 1x


For the eggs benedict:

  • 10 pieces asparagus, trimmed and washed
  • 4 slices prosciutto
  • 2 slices hearty, seedy bread
  • 4 eggs

For the hollandaise:

  • 3 egg yolks
  • 2 tablespoons lemon juice
  • salt to taste
  • 1/2 cups butter, melted and hot
  • 12 tablespoons water to thin out if needed


  1. Wrap 2 slices of prosciutto around 5 slices of asparagus to make two bundles.
  2. Place the asparagus on a baking sheet and place in a toaster oven or preheated oven to 400F degrees and bake for 10-12 minutes until prosciutto is crispy and asparagus is tender.
  3. Meanwhile, make the hollandaise by pulsing the egg yolks, lemon juice, cayenne and salt in a food processor for 20-30 seconds. Slowly drizzle in the butter while processing until all the butter is incorporated and the hollandaise is nice and thick and creamy. Keep warm until ready to serve. Using a tablespoon or two of warm water to thin if necessary.
  4. Fry the eggs in a sauce pan over medium heat in a little bit of butter until cooked to desired doneness and toast your seedy bread or english muffin until just crisp.
  5. To serve, place the toast on a plate (butter if desired) and top with two eggs and a bundle of prosciutto wrapped asparagus. Drizzle (or cover) with hollandaise and enjoy!