Easier Than Benedict Spring Brunch Recipe

Items in bold are available at The Gourmet Cellar.

Ingredients to serve 4 people

  • 4 large slices (or 8 small) of your favorite bread, toasted (& buttered if you wish)
  • 1 bunch of large asparagus, trimmed, steamed and sliced lengthwise
  • 4 poached eggs (preferably local eggs)
  • 8 slices La Quercia prosciutto (skip to make dish vegetarian)
  • ¼ # Rolf Beeler Appenzeller cheese, sliced thinly
  • 2 TBL Italian Casina Rossa Extra Virgin Olive Oil pressed with pure fresh lemon
  • 1 teaspoon crushed pink peppercorns
  • Blue Persian salt, to taste
  • Optional garnish: microgreens or baby arugula


Once you’ve toasted your bread, poached your eggs and steamed your asparagus, find your prettiest plates and begin layering your breakfast.

For each serving: place the toast on the plate, top with a quarter of the asparagus (flat side down), drizzle ½ teaspoon of the lemon olive oil on the asparagus, top with several slices of prosciutto, carefully place a poached egg atop, then slices of Appenzeller cheese (the warm egg will slightly melt the cheese) and finish with blue salt and pepper to taste. Optional: sprinkle with your green garnish.

This simple dish can be enjoyed at room temperature or eaten outdoors, and if served to your mother, will probably earn you a hug and kudos. It will also pair nicely with the May wine club Azul y Garanza: Viura 2015 or let us help you choose a sparkling rose’ or champagne to celebrate both your mother and spring.

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