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Crispy Pancetta, Quail Eggs and Aspargus Benedicts

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


  • 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


  1. Preheat oven to 400°F (200°C).
  2. Toss asparagus with olive oil, salt and pepper.
  3. Roast on baking sheet for 5 minutes.
  4. Place prosciutto on baking sheet and roast for an additional 5 minutes.
  5. Melt butter in a skillet and crack quail eggs in, seasoning with salt and pepper, to taste.
  6. Toast Villaggio® Artesano™ Brioche Rolls.
  7. Arrange asparagus over bottom half, layer with prosciutto and drape with hollandaise.
  8. Blend yolks, lemon juice and pepper in a blender.
  9. Slowly adding the hot butter until the sauce is thick.