When I was forced to do an overhaul of my diet, I had to break the habit of waking up to a sweet breakfast. This was tough for me, as I was a life-long devotee to cereal, and it may have been the toughest transition I had to make.
Now, I crave savory flavors the moment I emerge from my covers; whether that is breakfast on a productive day, or brunch on the ones that warrant a healthy dose of laziness. And for those weekend brunching hours, there is nothing better than these hash brown waffles with prosciutto wrapped asparagus. Oh, and a soft boiled egg nestled on top for good measure.
And so begins the season of all things asparagus. But who can resist the excitement that comes with the first signs of warm weather. We made it through another winter! The proof is in the asparagus, and it’s only appropriate that we celebrate it.
And wrap it in prosciutto.
In case you didn’t know, prosciutto wrapped asparagus beg to be dipped into the golden nucleus of a soft boiled egg. And lucky for asparagus, springtime gets chickens just as enthusiastic as humans. Once outside with a healthy dose of sunshine, those girls get right to layin’.
And when we give those chickens a decent room and board, we are rewarded with rich, nourishing, vitamin packed yolks.
It’s brunch karma, and it’s why I am an undying advocate for pasture raised eggs.
Nothing makes a more appropriate nest for those perfect eggs than a warm, crispy, hash brown waffle. It is buttery potatoes, so we’re winning there- but it is those nooks and crannies that cradle an egg just so and catch all of its molten yolk spillage that really seals the deal.
Does that require any more convincing?
I do love eggs in all their versatile preparations, but my favorite right now is a simple soft boil. It’s less pressure than poaching (although that is not as scary as you might believe) and it results in the most satisfyingly-runny yolk. Every time I cut into a soft boiled egg I can’t believe how much time I wasted thinking that yolks were somehow unhealthy.
Do you think that our ancestors had a good laugh at us during the eighties, “egg-white omelet” era?
Or do you think they were just disappointed?
“I’m not mad that you threw out all of those egg yolks, Allyson. I’m just disappointed.”
My guilt provoking ancestors would be proud of my yolk celebrating these days. And my yolk dipping too.
Because spring doesn’t hand us asparagus and eggs together by coincidence. Now waffle up some hash browns and let that yolk run free.
- 2 medium russet potatoes
- 2 tbs melted butter
- 1/4 teaspoon garlic powder
- 2 tbs grated parmesan
- 2 scallions
- 2 eggs
- 1/2 bunch asparagus
- 5 slices prosciutto
- cherry tomatoes (optional)
- olive oil
- salt and pepper
- Preheat oven to 400 and turn waffle iron onto high.
- Break asparagus where it naturally snaps at end. Line a baking sheet with foil and spread asparagus onto sheet. Drizzle with oil and roll to coat.
- Wrap each asparagus spear with 1/2 piece of prosciutto. Roast for 10-12 minutes.
- While asparagus roasts, peel and shred potatoes and mince the white part of scallions.
- Squeeze as much liquid as you can from shredded potatoes, either working by the handful or wrapping in kitchen towel. Add shredded potato to a mixing bowl with melted butter, minced scallion, parmesan, salt, and pepper. Mix to incorporate.
- Add potato mixture to an oiled waffle iron, making sure to stuff generously. Close iron and cook until steaming ceases, and outside of waffle is brown and crispy.
- While waffles cook, bring a pot of water to a boil and add eggs, boiling for 6-8 minutes depending on preference*. Remove eggs with a slotted spoon and submerge in a bowl of ice water to halt cooking.
- Plate waffles and top with egg. Serve with prosciutto wrapped asparagus, and garnish with green part of scallion and cherry tomatoes.
*eggs can be prepared ahead of time *6 minute eggs will have a very runny yolk, 8 minutes will be firmer.
Don't let me do all the talking! Let me know what you think in the comments.