Prosciutto Wrapped Asparagus Eggs Benedict

Prosciutto Wrapped Asparagus Eggs Benedict with La Panzanella Croccantini crackers


A new take on a breakfast classic!


  • 10 pieces of asparagus
  • 4 slices of prosciutto
  • 2 slices hearty, seedy bread [use Croccantini full-size cracker]
  • 4 eggs
  • 3 egg yolks
  • 2 tbs lemon juice
  • Salt to taste
  • ½ cups of butter
  • 1-2 tbs water to thin out if needed


  1. Wrap 2 slices of prosciutto around 5 slices of asparagus –make two bundles.
  2. Place the asparagus on a baking sheet and place in preheated oven to 400 F and bake for 10-12 minutes until prosciutto is crispy and asparagus is tender.
  3. Meanwhile, make the hollandaise by pulsing the egg yolks, lemon juice, cayenne and salt in a food processor for 20-30 seconds. Slowly drizzle in the butter while processing until all the butter is incorporated and the hollandaise is nice and thick and creamy.
  4. To serve, place the full-size Croccantini on a plate and top with two eggs and bundle of prosciutto wrapped asparagus. Drizzle (or cover) with hollandaise and enjoy!

Original recipe found at

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