📝 About This Recipe
This elegant Paleo breakfast reimagines the classic 'eggs and soldiers' by swapping toast for crisp, salt-cured prosciutto and tender roasted asparagus. The richness of the liquid gold yolk acts as a natural sauce for the savory spears, creating a sophisticated harmony of textures and flavors. It is a nutrient-dense, protein-packed start to the day that feels like a luxury brunch at a high-end bistro.
🥗 Ingredients
The Asparagus Soldiers
- 12-14 spears Fresh Asparagus (woody ends trimmed, medium thickness preferred)
- 6-7 slices Prosciutto di Parma (halved lengthwise into long strips)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (for a hint of savory depth)
The Perfect Soft Boiled Eggs
- 4 Large Eggs (pasture-raised, cold from the fridge)
- 6 cups Water (for boiling)
- 2 cups Ice Cubes (for the ice bath)
Garnish and Finishing
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 Lemon (cut into wedges for spritzing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Prepare the asparagus by snapping off the woody bottom ends. Rinse them thoroughly and pat them bone-dry with a kitchen towel; moisture is the enemy of crisp prosciutto.
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3
Place the asparagus on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder and black pepper. Toss to coat evenly. Note: Avoid adding salt here, as the prosciutto is naturally very salty.
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4
Take a half-slice of prosciutto and wrap it tightly around an asparagus spear, starting just below the tip and spiraling down toward the base. Repeat for all spears.
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5
Arrange the wrapped spears in a single layer on the baking sheet, ensuring they aren't touching to allow the hot air to circulate and crisp the ham.
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6
Roast the asparagus for 10-12 minutes. The prosciutto should be darkened and crispy, and the asparagus tender-crisp. For extra crunch, broil on high for the last 60 seconds.
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7
While the asparagus roasts, bring a medium pot of water to a rolling boil. Prepare a bowl with cold water and ice cubes on the side.
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8
Lower the heat to a simmer and gently lower the eggs into the water using a slotted spoon to prevent cracking. Increase heat back to a gentle boil.
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9
Boil the eggs for exactly 6 minutes and 30 seconds for a truly 'jammy' yolk. If you prefer a slightly firmer yolk, go for 7 minutes.
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10
Immediately remove the eggs with the slotted spoon and plunge them into the ice bath. Let them sit for 3 minutes to stop the cooking process.
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11
Gently crack the eggshells all over and peel them under the water or a running cold tap. This helps the shell slip right off the delicate whites.
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12
To serve, place the eggs in egg cups or directly on the plate. Slice the tops off the eggs or cut them in half to reveal the golden yolk.
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13
Plate the warm prosciutto-wrapped asparagus alongside the eggs. Sprinkle everything with flaky sea salt, minced chives, and a squeeze of fresh lemon juice.
💡 Chef's Tips
Choose medium-thickness asparagus; very thin spears will overcook before the prosciutto gets crispy. Ensure the asparagus is completely dry before wrapping to prevent the prosciutto from becoming soggy. For the easiest peeling, use eggs that have been in the fridge for a week rather than farm-fresh ones. If you don't have an oven, you can sear the wrapped spears in a cast-iron skillet over medium-high heat for 3-4 minutes per side. Always use a timer for the eggs—30 seconds is the difference between liquid gold and a hard yolk.
🍽️ Serving Suggestions
Serve with a side of fresh berries or sliced avocado for a complete Paleo breakfast feast. Pair with a cup of black coffee or a refreshing hibiscus iced tea. Add a dollop of Paleo-friendly hollandaise sauce for an extra touch of decadence. For a bit of crunch, serve with a handful of toasted walnut halves or macadamia nuts.