Prosciutto & Poached Eggs Recipe
toasted gaeta olive bread with prosciutto San Daniele (aged 24 months), arugula & mozzarella di bufala
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread
Toppings
Method
Preparing the Bread
- 1
Toast the Bread
In a toaster or under the broiler, toast the Gaeta olive bread slices until they are golden brown and crispy. Set aside.
Poaching the Eggs
- 2
Prepare the Poaching Water
In a medium saucepan, fill with water to about 3 inches deep. Add the white vinegar and bring to a gentle simmer over medium heat.
- 3
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain excess water.
