Baked Eggs with Prosciutto, Spinach and Asparagus on Toast

Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.

1 small round loaf crusty bread (about 10 oz), 2 ends removed, the rest cut into 4 thick slices
¾ lb asparagus, tough ends snapped off and discarded, spears cut into 2" pieces
¼ lb thinly-sliced prosciutto
¼ lb Gruyère cheese, grated
1 (10 oz) pkg frozen chopped spinach, defrosted, drained and squeezed dry
4 large eggs
¼ tsp. sea salt
1/8 tsp. black pepper, freshly ground

Preheat the oven to 450°F (230°C/210°C fan, Gas Mark 8). Grease a baking dish with oil.

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 your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 Tbsp. 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 the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10-15 minutes.

Suggested Pairing: New Zealand Sauvignon Blancs have a distinctive style, with a powerful streak of acidity, ripe citrus and gooseberry flavours, and a singular note of asparagus. Try one with this egg dish for an intriguing pas de deux.