Boost your greens with this tasty brunch option. It’s quick, easy and full of flavour.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
2 tsp white vinegar
4 Coles Australian Free Range Eggs
4 slices Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna
1 tbs olive oil
2 bunches asparagus, woody ends trimmed
8 slices prosciutto
1/2 tsp olive oil, extra
20g baby rocket leaves
1/4 cup (20g) shaved parmesan
Spring onion dressing
3 spring onions, trimmed, chopped
1/2 cup mint leaves
1 small garlic clove, finely chopped
1/4 cup (60ml) olive oil
1 tbs lemon juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the spring onion dressing, place spring onion, mint, garlic, oil and lemon juice in a food processor. Process until smooth. Season. Transfer to a bowl.
Step 2
Bring a saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Step 3
Meanwhile, heat a chargrill on high. Brush the bread with a little of the oil. Cook, turning, for 1-2 mins or until lightly charred. Transfer to a plate.
Step 4
Brush the asparagus with the remaining oil. Season. Cook on the grill, turning, for 2-3 mins or until tender. Transfer to a plate.
Step 5
Place 2 prosciutto slices, long sides overlapping slightly, on a clean work surface. Top with one-quarter of the asparagus. Wrap the prosciutto around the asparagus to enclose. Repeat with the remaining prosciutto and asparagus.
Step 6
Arrange the bread on a serving platter. Top with the asparagus parcels and egg. Drizzle with the spring onion dressing and extra oil. Sprinkle with the rocket and parmesan.
4 slices Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna
1 tbs olive oil
2 bunches asparagus, woody ends trimmed
8 slices prosciutto
1/2 tsp olive oil, extra
20g baby rocket leaves
1/4 cup (20g) shaved parmesan
Spring onion dressing
3 spring onions, trimmed, chopped
1/2 cup mint leaves
1 small garlic clove, finely chopped
1/4 cup (60ml) olive oil
1 tbs lemon juice
Description
Boost your greens with this tasty brunch option. It’s quick, easy and full of flavour.
Method
Step 1
To make the spring onion dressing, place spring onion, mint, garlic, oil and lemon juice in a food processor. Process until smooth. Season. Transfer to a bowl.
Step 2
Bring a saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Step 3
Meanwhile, heat a chargrill on high. Brush the bread with a little of the oil. Cook, turning, for 1-2 mins or until lightly charred. Transfer to a plate.
Step 4
Brush the asparagus with the remaining oil. Season. Cook on the grill, turning, for 2-3 mins or until tender. Transfer to a plate.
Step 5
Place 2 prosciutto slices, long sides overlapping slightly, on a clean work surface. Top with one-quarter of the asparagus. Wrap the prosciutto around the asparagus to enclose. Repeat with the remaining prosciutto and asparagus.
Step 6
Arrange the bread on a serving platter. Top with the asparagus parcels and egg. Drizzle with the spring onion dressing and extra oil. Sprinkle with the rocket and parmesan.
