A refined Italian brunch dish of poached eggs, silky Parmigiano cream, asparagus and crisp Prosciutto di Parma.

Baked eggs in concentrated San Marzano tomato sauce with burrata, basil, olive oil, and grilled rustic bread.

Story of the Dish Uova alla Bismarck is one of those old European preparations that entered the Italian restaurant repertoire and then became unmistakably Italian through ingredient choice and technique. The basic idea is simple: eggs cooked so the whites set while the yolks remain soft, served with a refined savory garnish. In northern Italy the dish often appears with asparagus, Parmigiano Reggiano, butter, and occasionally truffle. This version keeps the structure clean an