recipes Share share Close facebook pinterest twitter CopyCopied to clipboard Image 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 Rolls750g fresh asparagus2 tsp (10 mL) good olive oilSalt and pepper, to taste8 – 12 slices of prosciutto1 1/2 tbsp (22.5 mL) unsalted butter12 quails eggs2 large egg yolks1 1/2 tbsp (22.5 mL) lemon juiceSalt and pepper, to taste1/2 cup (125 mL) unsalted butter Savoury Benedict 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.