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A variation on Eggs Benedict with the addition of Asparagus


  • Ciabatta 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


Toast bread with olive oil, salt and pepper

Add sliced serrano, asparagus that has been reheated in sauce pan and poached egg

Finish with Fleur de sel, fresh ground pepper and a good drizzle of olive oil

Posted by:il Fustino

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