Soft eggs with-prosciutto, asparagus and tomatoes

• porsi: r

Bahan-bahan

16 spears asparagus

8 slices sourdough

Olive oil, for brushing

200g cherry tomatoes

40g unsalted butter, melted

8 eggs

Salt and black pepper

8 slices prosciutto

30g Parmesan, grated

Petunjuk

1 Snap off and discard the tough, woody ends of the asparagus.

2 Place a griddle pan over a high heat. Brush the sourdough with oil and cook on the griddle pan for 2-3 minutes per side until toasted and lightly charred, working in two batches if necessary. Set aside and keep warm.

3 In a bowl, toss the asparagus and cherry tomatoes with enough olive oil to coat. Cook on the same pan for 3-4 minutes, turning until lightly charred on all sides. Set aside and keep warm.

4 Meanwhile, melt the butter in a large nonstick pan over a medium heat. Crack the eggs into a ramekin, one at a time, and pour into the pan. Add one tablespoon of water to the pan. Season with salt and black pepper, then cover and cook for 3-4 minutes or until the whites have set but the yolks are still runny.

5 Divide the sourdough between four plates, top each slice with a slice of prosciutto and then gently add an egg on top of each. Add the asparagus on the side. Sprinkle with Parmesan and serve immediately.