Modes

Ingredients

• 1 bunch asparagus, trimmed

• 4 large eggs

• 1–2 heads frisée, trimmed and washed

• 4–6 slices prosciutto

• 1 lemon, juiced

• extra virgin olive oil

• Kosher salt

• freshly cracked black pepper

Instructions

Preheat the Oven

Preheat the convection steam oven to 375°F on Convection Steam Mode.

Prepare the Asparagus and Eggs

Line a solid stainless steel pan with parchment paper or aluminum foil.

Place the asparagus on the pan, drizzle with olive oil, and season with Kosher salt and freshly cracked black pepper.

Lightly grease four (4 oz) ceramic ramekins with olive oil. Crack one egg into each ramekin and season the tops with salt and pepper. Place the ramekins on the pan with the asparagus.

Cook

Place the pan in the oven on rack position two and cook for 10–15 minutes, or until the asparagus is tender and the eggs are cooked to your preferred doneness.

Carefully remove the pan from the oven.

Assemble the Salad

Place the frisée and asparagus in a medium mixing bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

Transfer the salad to individual plates or a serving platter.

Using a butter knife or small spatula, carefully remove the eggs from the ramekins and place on top of the salad. Arrange the prosciutto around or over the salad.

Serve

Serve immediately.