Parma Ham, Asparagus and Parmigiano Reggiano Dippers with Soft-Boiled Duck Eggs Recipe

HappyMonday. Hope you had a lovely weekend?

Are you looking for a different breakfast recipe?

For a light, protein filled breakfast this week, try making these flavourful Parma Ham-wrapped asparagus dippers with soft-boiled duck eggs.

This recipe serves 2 people.

How To Make Parma Ham, Asparagus and Parmigiano Reggiano Dippers with Soft-Boiled Duck Eggs Recipe:

Ingredients:

  • 2 duck eggs
  • 6 asparagus spears
  • 6 slices Parma Ham
  • 30g shaved Parmigiano Reggiano
  • Cracked black pepper

How To Make:

  1. Carefully lower the duck eggs into a pan of boiling water and boil for 6 minutes. Remove from the water and stand in eggcups.
  2. Meanwhile, blanche the asparagus in boiling water for 3 to 4 minutes until tender. Plunge into ice cold water.
  3. Lay a slice of Parma Ham on a board and top with an asparagus spear and some shavings of Parmigiano Reggiano. Wrap the Parma Ham around the asparagus and Parmigiano Reggiano.
  4. Slice the tops off the duck eggs, and serve with the Parma Ham bundles for dipping.

About Parma Ham:

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural.

The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins.

This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.

Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin.

The Ducal Crown is now a certification trademark.

Recipe credits c/o: Consorzio del Prosciutto di Parma. Photography: Steve Lee. Recipe and Food Styling: Dialogue Agency.

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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe credits c/o: Consorzio del Prosciutto di Parma. Photography: Steve Lee. Recipe and Food Styling: Dialogue Agency.

4 Comments

  1. Our bucket List Lives
    25th April 2017 / 8:42 pm

    Ah wow. Super yummy. Can I come for breakfast please? What a yummy idea

  2. Our bucket List Lives
    25th April 2017 / 8:42 pm

    Ah wow. Super yummy. Can I come for breakfast please? What a yummy idea

  3. Julie's Creative Lifestyle
    26th April 2017 / 11:58 am

    This looks so good Claire! Thanks for sharing it at C&C with J&J!Enjoy the week.Julie

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