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Crispy Pancetta, Quail Eggs and Asparagus Benedicts
Give your eggs benedict a major upgrade with this delicious combination of fresh asparagus, prosciutto and fried quails eggs.
Preparation
20 min
Total
30 min
6
servings
Ingredients
- 6 Villaggio® Artesano™ Brioche Rolls
- 750g fresh asparagus
- 2 tsp (10 mL) good olive oil
- Salt and pepper, to taste
- 8 – 12 slices of prosciutto
- 1 1/2 tbsp (22.5 mL) unsalted butter
- 12 quails eggs
- 2 large egg yolks
- 1 1/2 tbsp (22.5 mL) lemon juice
- Salt and pepper, to taste
- 1/2 cup (125 mL) unsalted butter
Directions
- Preheat oven to 400°F (200°C).
- Toss asparagus with olive oil, salt and pepper.
- Roast on baking sheet for 5 minutes.
- Place prosciutto on baking sheet and roast for an additional 5 minutes.
- Melt butter in a skillet and crack quail eggs in, seasoning with salt and pepper, to taste.
- Toast Villaggio® Artesano™ Brioche Rolls.
- Arrange asparagus over bottom half, layer with prosciutto and drape with hollandaise.
- Blend yolks, lemon juice and pepper in a blender.
- Slowly adding the hot butter until the sauce is thick.
