clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

soft-boiled eggs with asparagus soldiers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews


  • 12 medium-fat asparagus stalks
  • 6 slices of prosciutto
  • 6 slices of salami
  • 6 slices of chorizo
  • 8 eggs
  • olive oil
  • salt & pepper


  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.


*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.