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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
