Roman Eggs have been proudly featured on Sweet Mimi’s menu since we first opened our doors in October, 2013, and continues to be one of our customers’ favorites. Early on, I set out to offer egg presentations that were outside the traditional brunch standards. Going back to my roots and culinary training, I wanted my egg menu to have some classic Mediterranean flavors. Roman Eggs have been a best-selling dish since we opened. It is a gorgeous presentation that is so simple to create. Just crisp up prosciutto de Parma, flash roast tender asparagus and gently cook two eggs over easy in extra virgin olive oil, then layer all the elements on a platter. A bit of kosher salt, cracked pepper, shaved parmesan and heirloom cherry tomatoes top it all off, creating the perfect brunch dish.
This dish comes together quickly, using the same make-ahead tips we use everyday at the Cafe. With the prep done ahead of time, you can pull this dish together in 10 minutes or less and it will be sure to become a new favorite for your family.
CAFE TIPS:
Tip #1: If you are not using the asparagus right away, store it upright in a small amount of water to help maintain its crispness.
Tip #2: To save time, consider roasting the asparagus in advance; it can be done up to three days prior.
Tip #3: My Grandmother taught me a valuable lesson regarding asparagus—the importance of peeling the stalks. Although this is not a mandatory step, I find it takes off much of the tougher parts of the stalks, making the asparagus more tender. I use a vegetable peeler to gently strip away the outer layer from each stalk, starting from the tip and peeling with swift, deliberate strokes. Peeling the asparagus takes only a couple of minutes, but it’s worth the time and effort. Additionally, trim the bottom of the stalks by a full inch to remove the hard, stalky bottoms of each stem.
Tip #4: For added convenience, pre-cut the cherry tomatoes the day before you plan to serve this dish.
Serve your Roman Eggs with a lightly grilled piece of ciabatta, although any type of Italian bread or crusty loaf works perfectly to absorb the flavorful blend of egg and olive oil. Consider complementing this dish with a glass of Sauvignon Blanc for a delightful pairing.
RECIPE: Serving size: 4 servings
Equipment: 8-10” saute pan, sheet pan, vegetable peelers
Ingredients:
- 1 bunch fresh asparagus, or approximately 5-6 spears per person, trimmed and peeled
- 1 pint rainbow cherry tomatoes, cut in half
- 4 slices prosciutto di Parma
- 1/4 pound block of Regianno Parmesan, or a domestic Grana Padano (our choice)
- 8 eggs, or 2 eggs per person
- Extra virgin olive oil for cooking eggs
- Kosher salt and fresh cracked black pepper
- Delicious ciabatta or Italian bread for serving
DIRECTIONS:
To roast the asparagus: Preheat oven to 400ºF. Line a sheet pan with parchment paper or foil. Place asparagus on a sheet pan. Drizzle the asparagus lightly with extra virgin olive oil, the sprinkle with kosher salt and fresh cracked pepper to desired taste. Place in oven for 5-6 minutes until just tender and bright green. Proceed with recipe, or cool and store in the refrigerator up to two-three days if making ahead.
Prepare the cheese: Hold the block of cheese in one hand, and hold a vegetable peeler in the other hand. Make long peels coming down the block of cheese. This may take a few tries to get the motion just right. No need to fuss; any shavings will do. Grated cheese does not offer the same result, so it is worth the effort to make your shavings! This can be done ahead of time and placed on a plate in one layer so not to break up the shavings.
Cooking the eggs and prosciutto: Before cooking your eggs and prosciutto, have all ingredients at your fingertips by the stove top: roasted asparagus, sliced cherry tomatoes, and shaved cheese.Heat a non-stick sauté pan, on medium-high. Drizzle the hot skillet with extra-virgin olive oil, approximately 1 teaspoon. Carefully place individual prosciutto slices into the pan. Allow to cook for a minute then flip and cook on the other side until desired crispness is achieved. Remove and hold on a plate for serving. Into the same pan, over medium-high drizzle a bit more olive oil. Crack two eggs into pan. Allow to cook, undisturbed for 2 minutes or until the whites begin to cook around the edges. Sprinkle with salt and pepper. Gently flip eggs and allow to cook an additional2 minutes. Eggs are now cooked over easy as we like to serve them for this dish. Feel free to make your eggs as you wish, whether scrambled, over medium or over hard.
To Serve:
Place 5-6 stalks of warm roasted asparagus onto each plate. Top the asparagus with crispy prosciutto, then gently place the cooked eggs on top. Sprinkle the dish with a few shavings of Parmesan cheese. Finish the plate with a handful of sliced cherry tomatoes at the base of the asparagus, covering the bottom stalks of the asparagus and adding color to the finished dish.
Serve with warm ciabatta or your favorite crusty bread.
Recent Comments