Ham and Egg Bruschetta with Asparagus Spears


A variation on Eggs Benedict with the addition of Asparagus

Serves: 6


Chiabatta bread – sliced into 1″ wide strips
4 per serving, Jamon Serrano
5 per serving, Asparagus
1 per serving, Egg – poached
il Fustino Arbequina EVOO
salt and pepper
freshly ground black pepper
Fleur de sel


  1. Toast bread with olive oil, salt and pepper
  2. Add sliced serrano, asparagus that has been reheated in sauce pan and poached egg
  3. Finish with Fleur de sel, fresh ground pepper and a good drizzle of olive oil

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