Recipe

Breakfast Bruschetta With Prosciutto, Poached Eggs, And Warm Mustard Vinaigrette Recipe

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Ingredients

Directions

Step #1 Heat a grill pan over medium-high heat, or preheat a broiler.
Step #2 Lightly brush 1 side of each bread slice with 1 tbsp olive oil, sea salt, & pepper; toast lightly, & sprinkle with rosemary, about 2 mins per side.
Step #3 Loosely cover toast with aluminum foil wrap to keep warm.
Step #4 Fill a large skillet with water to within 2 inches; bring to a boil.
Step #5 Add vinegar & 1/4 tsp salt, & reduce heat to low.
Step #6 Break 1 egg into a small bowl or measuring c, taking care not to break the yolk.
Step #7 Turn egg out of the bowl into skillet quickly so the egg keeps its shape when it hits water.
Step #8 Repeat with remaining eggs.
Step #9 Cook 5 mins or until whites set & a thin translucent film forms over the yolk.
Step #10 (For a firmer yolk, cook about 1 min longer.
Step #11 ) Use a slotted spoon to carefully lift eggs out of water, & place them on a paper towel to drain; cover loosely with foil wrap to keep warm.
Step #12 Remove any loose whites from rim of the eggs.
Step #13 Put a slice of bruschetta on each plate, & top this with a slice of prosciutto & a poached egg.
Step #14 Drizzle 1 or 2 tbsps Warm Mustard Vinaigrette over the top of each, & serve as soon as possible.
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