Poached Egg and Prosciutto Toast

Description

Poached Egg and Prosciutto Toast is an elegant yet simple dish featuring crusty toasted bread topped with silky prosciutto, juicy cherry tomatoes, and perfectly poached eggs. Finished with olive oil, herbs, and cracked black pepper, this dish is ideal for breakfast, brunch, or a light meal.

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Ingredients (Serves 2)

Main Ingredients

• 2 slices crusty bread (sourdough or country bread)

• 2 large eggs

• 2 slices prosciutto

• 6–8 cherry tomatoes, halved

• 1 tablespoon olive oil

For Poaching

• Water

• 1 tablespoon white vinegar

Seasoning & Garnish

• Salt, to taste

• Freshly ground black pepper

• Fresh basil or oregano leaves, chopped

• Optional: chili flakes or grated Parmesan

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Instructions

Step 1: Toast the bread

1. Toast the bread slices until golden and crisp, either in a toaster or on a pan with a little olive oil.

2. Set aside on serving plates.

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Step 2: Prepare the tomatoes

1. Lightly drizzle cherry tomatoes with olive oil.

2. Season with a pinch of salt and pepper.

3. Optionally warm them briefly in a pan for extra sweetness.

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Step 3: Poach the eggs

1. Bring a saucepan of water to a gentle simmer (not boiling).

2. Add vinegar to the water.

3. Crack each egg into a small bowl.

4. Create a gentle swirl in the water and slide the egg in.

5. Poach for 2½–3 minutes until whites are set and yolks remain runny.

6. Remove with a slotted spoon and drain excess water.

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Step 4: Assemble the toast

1. Place a slice of prosciutto on each piece of toast.

2. Add cherry tomatoes on top.

3. Gently place a poached egg on each toast.

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Step 5: Finish and serve

1. Drizzle with olive oil.

2. Sprinkle with black pepper, fresh herbs, and optional chili flakes or Parmesan.

3. Serve immediately while warm.

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Tips

• Use very fresh eggs for best poaching results.

• A runny yolk adds richness and acts as a natural sauce.

• Prosciutto can be replaced with smoked salmon or sautéed mushrooms.