Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil

Poached Eggs with Roasted Asparagus, Prosciutto, and Chive Oil
Photo by Brian Leatart

Ingredients

  • 6 tablespoons white wine vinegar or unseasoned rice vinegar
  • 3 ounces thinly sliced prosciutto
  • ½ cup extra-virgin olive oil
  • 2 pounds medium asparagus spears
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon finely grated lemon
  • ¼ cup fresh chives
  • + 2 more ingredients
    • 3 tablespoons olive oil
    • 12 large eggs

Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using. Fill 2 large bowls with ice water an...

View full recipe at Epicurious

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