Gluten-Free Italian Breakfast Delight: Baked Eggs on Polenta with Prosciutto and Truffle Asparagus

Allergens

Gluten

Ingredients

• 2 cups gluten
• free polenta
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 6 asparagus spears, trimmed
• 1 tablespoon truffle oil
• 4 slices prosciutto
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 375°F (190°C). In a medium saucepan, bring 6 cups of water to a boil. Slowly add the polenta while stirring constantly. Reduce heat to low and cook for 20 minutes or until tender, stirring occasionally. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
2. In a small bowl, toss asparagus with truffle oil, salt, and pepper. Arrange the seasoned asparagus on a baking sheet and roast for 8 10 minutes or until tender.
3. Meanwhile, heat olive oil in a large non stick skillet over medium heat. Add prosciutto and cook until crispy, about 2 3 minutes per side. Remove from skillet and drain on paper towels.
4. Spoon half of the cooked polenta into each of two ovenproof serving dishes or ramekins. Make a well in the center of each dish and carefully crack an egg into it.
5. Transfer dishes to the preheated oven and bake for 8 10 minutes or until eggs are set and yolks are still slightly runny.
6. To serve, top each dish with two slices of crispy prosciutto, a portion of roasted asparagus, and garnish with fresh parsley.

Chef’s Insight

Ensure that the egg yolks are still slightly runny to achieve the perfect mouthfeel.

Notes

If you prefer a more runny egg, reduce the baking time slightly.