Asparagus Gruyere Proscuitto Benedict

Asparagus Gruyere Prosciutto Benedict

Yield: 12 servings

Ingredients for Sauce

  • 1/3 cup butter
  • 1 tbsp. onion, minced
  • 1/3 cup flour
  • 28 oz. (3 1/2 cups) milk
  • 2 oz. Gruyere cheese (1/2 cup), shredded
  • 1 oz. (1/2 cup) Parmesan or Romano cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg

Directions for Sauce

  1. In a saucepan, melt butter over medium heat. Stir in onion and sauté until tender.
  2. Whisk in flour until smooth; continue stirring for 1 minute.
  3. Slowly stir in milk. Continue stirring until thickened and bubbly.
  4. Add cheese; stir until melted and smooth. Season with salt, pepper and nutmeg. Remove from heat. Cover and keep warm.

Remaining Ingredients

  • 24 large eggs
  • 12 large sourdough bread slices (2-3 oz. ea.), toasted
  • 36 asparagus spears, grilled or sautéed, kept warm
  • 1 lb. Gruyere cheese (24 slices - 0.75 oz. ea.)
  • 24 thin slices of prosciutto
  • 3 tbsp. fresh thyme, chopped


  1. 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).
  2. 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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