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Asparagus Gruyere Proscuitto Benedict
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Sauce
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| Butter |
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1/3 cup |
| Onion, minced |
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1 Tbsp. |
| Flour |
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1/3 cup |
| Milk |
28 oz. |
3-1/2 cups |
| Gruyere cheese, shredded |
2 oz. |
1/2 cup |
| Parmesan or Romano cheese, grated |
1 oz. |
1/2 cup. |
| Salt |
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1/2 tsp. |
| Pepper |
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1/4 tsp. |
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Ground nutmeg
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1/8 tsp. |
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Vinegar
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1 Tbsp.
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| Water |
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As needed |
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Eggs
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24 large
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Sourdough bread slices, toasted
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12 large (2-3 oz. each)
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| Asparagus spears, grilled or sautéed, kept warm |
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36 spears |
| Gruyere cheese, sliced |
1 lb. |
24 (.75 oz. each) slices |
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Thin prosciutto slices
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24 slices
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Fresh thyme, chopped
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3 Tbsp. |
DIRECTIONS
- In a saucepan, melt butter over medium heat. Stir in onion and sauté until tender.
- Whisk in flour until smooth; continue stirring for 1 minute.
- Slowly stir in milk. Continue stirring until thickened and bubbly.
- Add cheese; stir until melted and smooth. Season with salt, pepper and nutmeg. Remove from heat. Cover and keep warm.
- Fill a large saucepan halfway with water and 1 tablespoon vinegar. Bring to a simmer; crack eggs gently into water. Poach eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
- To serve, place a toast slice on an oven-proof plate. Top with three asparagus spears. Place two poached eggs on top of asparagus. Top each egg with a gruyere slice. Broil 20-30 seconds just until cheese has melted. Remove from broiler; scrunch up two slices prosciutto around poached eggs. Drizzle eggs with sauce. Garnish with thyme. Serve immediately.
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