Ingredients
10ozround loaf crusty bread
¾lbasparagus
¼lbthin-sliced prosciutto
¼lbGruyere
1ozfrozen chopped spinach,(1 pkg)
4eggs
¼tspsalt
1tspfresh-ground black pepper
Preparation
Heat the oven to 450 degrees F.
Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.
Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.
Using fingers, make a depression in the center of each slice of bread. Arrange 1 or 2 slices of prosciutto around the edge of each slice of bread.
Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread.
Top the cheese with the spinach, and then surround that with the asparagus.
Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs.
Sprinkle the eggs with salt and pepper and the reserved cheese. Bake for 10 to 15 minutes, covered until the egg whites are just set.
