Prosciutto-wrapped Crispy Poached Truffle Egg w/ Asparagus and Mornay Sauce

This recipe is incredible!! If you have bever had a crispy poached egg, you are missing a real treat. I thought I would change it up a bit and try wrapping it in prosciutto. It turned out amazing!! The flavours were outstanding! Paired with the asparagus and Mornay sauce it was out if this world. You all have to try this for sure.  

------------------------------------------------------------------------

Prosciutto wrapped Crispy Poached Truffle Egg w/ Asparagus & Mornay Sauce

Serves: 4

8 Slices Prosciutto
4  Eggs
2 cups of 35%cream
2 Tbsp Unsalted Butter
1 Large Shallot, minced
2 Cloves Garlic, minced
1/4 cup Dry White Wine
1/2 cup Gruyere Cheese, shredded
1/4 cup Parmesan Cheese, grated
1 Tbsp  Extra Virgin Olive Oil
1 tsp. White Truffle Oil
Kosher Salt and Freshly Ground Black Pepper to Taste
2 Tbsp Vinegar
Herb Panko Crumbs
Egg Wash (Egg & Water)
All purpose flour
Canola oil for frying

Mornay Sauce:
 In a saucepan, melt butter and add shallots and garlic and cook over medium heat until soft and translucent. Add wine and reduce to 1/3rd. Add cream and bring to a simmer, whisk in cheeses and season with salt and pepper- set aside.

For Asparagus:
 Bring water to a simmer in a large pot. Blanch asparagus in simmering water for 1 minute or so, remove and plunge into ice water to stop cooking. Drizzle blanched asparagus with olive oil and season with salt and pepper.

For truffle poached eggs:
Bring water to a simmer in a large pot . add a 2 Tbsp. Of vinegar to water. Drop in eggs into simmering water and set timer for 5 minutes. Remove and cool eggs. Drizzle truffle oil over eggs and let sit. Wrap eggs in prosciutto. Dredge egg in flour, then into egg wash, then into herbed Panko crumbs.  Deep fry egg in hot canola oil. Until golden brown.