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Truffle Eggs with Asparagus and Prosciutto

Dee's Home Kitchen


  • 100 g asparagus
  • 40 g prosciutto
  • 4 eggs
  • 2 tbsp butter
  • truffle oil to taste


  • Cut ends off asparagus (approximately 1 inch from the bottom) and discard. Cut spears into 1 inch pieces.
  • Place chopped asparagus into a medium-sized frypan. Turn on to medium-high heat and cover spears with water.
  • Bring water to boil, then reduce to a simmer and allow asparagus to soften (approximately 7 minutes).
  • Drain asparagus when tender. Wipe pan clean and return to stovetop.
  • Add butter and prosciutto to pan. Fry for approximately 3 minutes, adding asparagus at the end.
  • In a seperate bowl, whisk eggs with a fork.
  • Pour egg mixture over the prosciutto and asparagus in the frypan and allow to cook, moving mixture around with spatula, until egg has firmed.
  • Place cooked egg onto plate and drizzle with truffle oil.