soft-boiled eggs with asparagus soldiers

soft-boiled eggs with asparagus soldiers | The Clever Carrot

“Be yourself…everyone else is taken.”

When I graduated from culinary school, I knew that I loved food but had difficulty defining my own style. At the time, I was working in NYC and the latest food trend was molecular gastronomy. Yikes! Was this the thing to do?

Heck no. The day you catch me with a liquid nitrogen tank you should all run for your lives! Although I truly appreciate this style, it took me a while to realize that I was the exact opposite of the trend. I liked simple food. I liked simple preparations. I would happily take a platter of locally grown asparagus drizzled with peppery, early season olive and be totally content.

So when I see beautiful ingredients such as freshly laid eggs and homegrown asparagus, it actually becomes a moment of reverence. I want to prepare them in a way that is flavorful yet simple. I rarely soft-boil eggs, but I’ve always wanted to dunk a roasted asparagus spear into its warm, liquid gold center. The eggs I get from my local farm are beyond perfect for this- they’re out of this world. And for a salty kick, I wrap the asparagus in prosciutto, salami, and thinly sliced chorizo. Nothing fancy… simply delicious.

soft-boiled eggs with asparagus soldiers | The Clever Carrot

soft-boiled eggs with asparagus soldiers | The Clever Carrot

soft-boiled eggs with asparagus soldiers | The Clever Carrot

* Soft-boiled eggs with asparagus soldiers can be enjoyed for brunch or even a light lunch (low-carb & gluten free!) You can find assorted cured meats at most grocery stores and Italian specialty markets. If you’re lucky enough to live near a Trader Joe’s, they carry the trio that I used for this recipe.

5.0 from 2 reviews
soft-boiled eggs with asparagus soldiers
 
Author:
Serves: 4
Ingredients
  • 12 medium-fat asparagus stalks
  • 6 slices of prosciutto
  • 6 slices of salami
  • 6 slices of chorizo
  • 8 eggs
  • olive oil
  • salt & pepper
Instructions
  1. Preheat your oven to 450 F. Line a baking sheet with parchment paper.
  2. Slice off the woody ends of each asparagus and discard.
  3. Wrap the asparagus stalks in prosciutto, salami and chorizo.
  4. Place the asparagus onto the prepared baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat is crispy.
  5. While the asparagus is roasting, start cooking your eggs. Bring a large pot of water to a boil and using a slotted spoon, gently lower in the eggs.
  6. Simmer the eggs for about 6 minutes and then drain onto a clean kitchen towel.
  7. Cut off the tops (it will be a little messy) and place the eggs into cups or into an egg carton.
  8. Serve with asparagus soldiers and salt & pepper to taste.
Notes
*This recipe is great for brunch or even a light lunch (low-carb & gluten free!) You can find assorted cured meats at most grocery stores and Italian specialty markets. If you’re lucky enough to live near a Trader Joe’s, they carry the trio that I used for this recipe.

Comments

  1. says

    You know Em, you really ARE a clever carrot. :) This looks sublime, and the perfect showcase for your perfect ingredients. Our chooks aren’t laying at the moment, but when they are again, this will be the perfect way to eat their eggs (providing we have asparagus growing at the time!). xx

    • Emilie says

      Awww…. thanks Celia! I wish I had my own chickens in the backyard- you are so very lucky! I’ve enjoyed learning about the chicken raising experience through your stories. I must wait for my own for now, but at least I have access to fresh eggs only minutes away! We are truly spoiled ;)

    • Emilie says

      Thank you Rakhee :) I’m always drooling over your pictures as well. The colors, the flavors, the spices- we need to cook together!!

    • Emilie says

      Hi Laura! Yes, this is absolutely wonderful for brunch! It’s very quick to put together too. Always a good thing, right? (especially before coffee…)

  2. silvia says

    I’m so obsessed with your blog! Your photography is stunning…. I’d better scurry to the kitchen and make some eggs….

    • Emilie says

      Oh you’re too funny Silvia… thank you so much for your kind words! I love your blog as well. Your recipes are making crave, warm wintry foods right in the middle of our summer! xx

  3. says

    I love the simplicity of such beautiful ingredients and your photos are truly amazing! Eggs will be for sure be on the breakfast menu tomorrow…

  4. says

    I agree simple can be the best sometimes, I get abit weirded out by foams on my plate too haha. Beautiful pictures, it must’ve been so rewarding for you to start digging into the eggs before taking that gorgeous first shot haha

  5. says

    Emilie, what a lovely dish and such stunning photography!! So sorry to have missed you on my recent travels, but hope to be back very soon!!

    • Emilie says

      Welcome back Ella! No worries at all… We’ll catch up next time. I’m enjoying reading about your travels! :)

    • Emilie says

      Thank you so much! We definitely enjoyed this one too~ and with farm fresh asparagus & eggs, you just can’t beat it! Even my little ones were intrigued… :)

  6. Anne Rankin says

    I decided to try a less messy way to fix this. I poached the eggs, then laid them on top of the cooked asparagus. It was lovely. Next time, I think I’ll add a little hollandaise sauce. I also only used the prosciutto

    • Emilie says

      Hi Anne! That sounds great. I’m glad you were able to come up with something more suitable for your presentation. I loved poached eggs! Thanks for stopping by withy your feedback :)

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