Eggs Benedict with Prosciutto and Asparagus

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Skip the Canadian Bacon and try Eggs Benedict with salty, thin and meaty Italian-style prosciutto.
Ready in: 20 mins

Ingredients

Serves: 4

• 5 eggs
• 4 1/2 ounces trimmed asparagus stalks
• 1/4 cup unsalted butter, melted and hot
• 1 tablespoon lemon juice
• 2 tablespoons creme fraiche
• 4 English muffins, split and toasted
• 8 thin slices prosciutto
• 2 teaspoons vinegar

Preparation method

Prep: 10 mins | Cook: 10 mins

1. Cover 4 eggs with cold water in a saucepan and place over medium-high heat. Bring to a boil and cook for 8 minutes, then drain and set in a bowl of ice water to cool briefly. Peel and slice.
2. While eggs are boiling, place asparagus in a microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap, and poke the wrap once with a knife. Microwave on High for 2 1/2 to 3 minutes, until asparagus is crisp-tender.
3. Crack 1 egg into a food processor with lemon juice and seasoning. Puree, then slowly add melted butter. Add creme fraiche; pour into a bowl and cover with foil to keep warm.
4. On each muffin half, place 2 slices of prosciutto, 1 sliced egg, some of the cooked asparagus, and some of the lemon sauce. Serve.