Name: Prosciutto with soft-boiled eggs (or poached) and bread.
Ingredients: 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

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

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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.