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Asparagus, Poached Egg, Prosciutto, and Fontina Cheese

Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Recipe

  • 16 to 20 stalks large or jumbo asparagus, tough ends broken off
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • 20 sprigs fresh thyme
  • 4 slices white or whole-wheat sourdough bread
  • 1 garlic clove, peeled
  • 2 tablespoons white wine vinegar
  • Pinch of kosher salt
  • 4 extra-large eggs
  • 3 ounces Fontina or Gruyere cheese, sliced into 4 1/8-inch-thick slices
  • 2 ounces prosciutto di Parma, prosciutto di San Daniele, or Serrano ham, thinly sliced into about 8 slices
  • Extra virgin olive oil, for drizzling over the sandwiches
  • Freshly cracked black pepper, to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 258kcal (13%)
Total Fat 20g (30%)
Saturated Fat 7g (36%)
Cholesterol 269mg (90%)
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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