Karen's Cave Kitchen
2 x 2 x 2 x 4 Breakfast For One
Sometimes a recipe is more "how to" instructions that true inventive, from-scratch cooking. This breakfast treat falls slighty into that category. But if I don't explain, well, then you won't get to enjoy! These are all straight forward ingredients with the exception of the garlic aioli which you'll want to make in advance and then keep on hand in the frig because it's the BOMB on anything! The ingredients below are for one LARGE breakfast portion, but if you have a more dainty appetite, you could certainly make a 1 x 1 x 1 x 2 Breakfast for One. If you choose to go that route, I'd recommend a smaller 6-8" skillet. Or you could make it as given below and simply share with someone else. Or keep half for tomorrow! Regardless, enjoy this new twist on ham and eggs. Bon appetit!
2 Eggs (cage free &brown)
2 Ham Slices (Applegate is nitrite and nitrate free)
2 Prosciutto Slices (choose one containing only pork & water)
4 Spears Fresh Asparagus, washed & dried & trimmed of woody ends
2 Tblsp Garlic Aioli
1 Tblsp Grass Fed Butter (Kerrygold)
Sea Salt **to taste**
Black Pepper **to taste**
In a medium nonstick skillet, melt butter over med-low heat. Add two slices
Crack 2 eggs and add over the ham making certain you cover the ham with the eggs. Bust the yolks but don't stir or scramble. Simply give the skillet a shake or two so the eggs cover the ham.
Next layer the prosciutto over the eggs. While the eggs are beginning to solidify, microwave asparagus spears on high for 30 seconds. When the eggs have set, gently flip the whole thing completely over.
Add asparagus to center of eggs and salt and pepper.
Use salt sparingly as the ham and prosciutto are salty.
Now add the garlic aioli down the length of the asparagus.
Fold edges of eggs over asparagus. Plate and serve immediately.