Ingredients
Scale
Ingredients (Serves 2)
- 4 large eggs
- 4 slices prosciutto
- 4 slices crusty bread (such as sourdough or ciabatta)
- 1 tablespoon olive oil or butter (for the bread)
- Salt and freshly ground black pepper, to taste
- Optional: Fresh herbs (parsley, chives, or thyme) for garnish
Instructions
Instructions
1. Prepare the Eggs
- For Soft-Boiled Eggs:
- Bring a pot of water to a gentle boil. Lower the eggs into the water and simmer for 6-7 minutes (6 for runnier yolks, 7 for slightly firmer). Transfer the eggs to a bowl of ice water for 2 minutes to stop the cooking, then gently peel.
- For Poached Eggs:
- Bring a saucepan of water to a gentle simmer and add a splash of white vinegar (optional, to help the egg hold its shape). Crack each egg into a small bowl, then carefully slide the eggs into the water. Poach for 3-4 minutes, or until the whites are set and the yolks are still soft. Remove with a slotted spoon.
2. Prepare the Bread
- Lightly toast the bread slices. Drizzle with olive oil or spread with butter.
3. Assemble the Dish
- Lay the prosciutto slices on plates.
- Place the soft-boiled or poached eggs on top or alongside the prosciutto.
- Add the toasted bread to the plate.
4. Garnish and Serve
- Sprinkle the eggs with a pinch of salt, freshly ground black pepper, and fresh herbs if desired.
- Serve immediately for a simple yet elegant breakfast or light meal.
