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Asparagus, Parma Ham and Poached Egg Bruschetta with Truffle-infused Olive Oil


This delicate dish is nothing less than absolutely divine!

  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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  • 4 large free-range eggs
  • 1 Tbsp (15 ml) spirit vinegar
  • 4 slices ciabatta
  • truffle-flavoured or Parmesan-infused olive oil
  • salt and pepper
  • 150 g young asparagus spears, steamed for 1 minute and rinsed in cold water
  • 8 slices Parma ham
  • ¼ C (60 ml) Parmesan shavings
  • salt and pepper to taste

Starting with the poached eggs, bring a large pot of water to a rolling boil and add vinegar. Make a whirlpool and drop 1 egg in the centre. Cook for 3 minutes. Place the poached egg in a bowl of ice-cold water and repeat with the other 3 eggs.

Heat a griddle pan until piping hot. Lightly drizzle the ciabatta slices with the olive oil and season. Grill both sides of each slice until crispy.

Top each slice with blanched crispy asparagus, 2 slices of Parma ham, a poached egg, a few Parmesan shavings and one last drizzle of olive oil. Season to taste and serve.