Lunch: Baked Eggs with Spinach, Asparagus, and Prosciutto

Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.

This recipe includes fertility superfoods such as:

Spinach, Asparagus

Health and fertility benefits of Baked Eggs with Spinach, Asparagus, and Prosciutto

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 small round loaf crusty bread (about 10 ounces)
3/4 lb. asparagus
1/4 lb. thin-sliced prosciutto
1/4 lb. Gruyère
1 oz. package frozen chopped spinach
4 eggs
1/4 tsp. salt
.13 tsp. fresh-ground black pepper

Instructions

Heat the oven to 450 °F. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.
Wine Recommendation: New Zealand sauvignon blancs have a distinctive style, with a powerful streak of acidity, ripe citrus and gooseberry flavors, and a singular note of asparagus. Try one with this egg dish for an intriguing pas de deux.

Add a review for Baked Eggs with Spinach, Asparagus, and Prosciutto