📝 About This Recipe
This elegant keto-friendly twist on the classic British 'Eggs and Soldiers' replaces starchy toast with vibrant, snap-fresh asparagus spears wrapped in salty, cured prosciutto. Each bite offers a sophisticated symphony of textures, from the crunch of the roasted spears to the luxurious, golden flow of a perfectly timed soft-boiled yolk. It is a visually stunning, low-carb breakfast that feels like a five-star brunch indulgence while remaining perfectly macro-compliant.
🥗 Ingredients
The Soldiers
- 12 large spears Fresh Asparagus (woody ends trimmed; choose thick spears for better structure)
- 6 slices Prosciutto di Parma (halved lengthwise into long strips)
- 1 tablespoon Extra Virgin Olive Oil (for brushing)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (optional, for a savory punch)
The Dipping Eggs
- 4 Large Eggs (pasture-raised and at room temperature)
- 1 pot Cold Water (enough to cover eggs by an inch)
- 2 cups Ice Cubes (for the ice bath)
Finishing Touches
- 1 pinch Maldon Sea Salt (flaky texture is best)
- 1/8 teaspoon Red Pepper Flakes (for a hint of heat)
- 1 tablespoon Parmigiano-Reggiano (finely grated)
- 1 teaspoon Fresh Chives (finely minced)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
-
2
Prepare the asparagus by snapping off the woody, fibrous bottom ends. Pat the spears completely dry with a paper towel so the prosciutto adheres well.
-
3
Take a half-strip of prosciutto and wrap it tightly in a spiral around an asparagus spear, starting just below the tip and working your way down to the base.
-
4
Place the wrapped spears on the prepared baking sheet. Lightly brush the exposed asparagus tips with olive oil and season with black pepper and garlic powder (skip the salt, as the prosciutto is naturally salty).
-
5
Roast the asparagus in the oven for 10-12 minutes, turning halfway through, until the prosciutto is crisp and the asparagus is tender but still has a slight snap.
-
6
While the asparagus roasts, bring a medium saucepan of water to a gentle boil. Ensure there is enough water to fully submerge the eggs.
-
7
Using a slotted spoon, carefully lower the room-temperature eggs into the boiling water. Lower the heat slightly to maintain a gentle simmer to prevent the shells from cracking.
-
8
Set a timer for exactly 6 minutes and 30 seconds for a perfect 'jammy' yolk. If you prefer a very runny yolk, go for 6 minutes flat.
-
9
While the eggs cook, prepare an ice bath by filling a bowl with cold water and ice cubes.
-
10
Once the timer goes off, immediately transfer the eggs to the ice bath for 1 minute. This stops the cooking process instantly but keeps the center warm.
-
11
Remove the eggs from the ice bath. Place each egg into an egg cup. Gently tap the top of the shell with a spoon and remove the 'lid' of the egg to reveal the liquid gold inside.
-
12
Remove the asparagus from the oven and sprinkle immediately with grated Parmigiano-Reggiano so it melts slightly onto the ham.
-
13
Season the open egg yolks with a pinch of Maldon salt, red pepper flakes, and fresh chives.
-
14
Serve the warm asparagus soldiers alongside the eggs, ready to be dipped deep into the yolks.
💡 Chef's Tips
Choose medium-to-thick asparagus spears; thin ones will turn mushy before the prosciutto gets crispy. Ensure your eggs are at room temperature before boiling to prevent the shells from bursting due to thermal shock. Don't over-salt the dish! Between the prosciutto and the parmesan, there is plenty of sodium; only salt the egg yolk itself. If you don't have an oven, you can pan-sear the wrapped asparagus in a cast-iron skillet over medium heat for 6-8 minutes. For the best 'dip-ability,' trim the asparagus to be roughly 5-6 inches long.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Prosecco or a sharp Mimosa for a festive brunch. Serve alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness. A side of sliced avocado seasoned with lime juice adds extra healthy fats and creaminess. Enjoy with a hot cup of French press coffee or a bold Earl Grey tea. Add a side of keto-friendly hollandaise sauce for an even more decadent dipping experience.