Recipe

Prosciutto And Poached Egg Sandwiches With Mustard-wine Sauce Recipe


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Ingredients
  • 2 tbsps Dijon mustard
  • 4 oz Appenzell or gruyère cheese, thinly sliced
  • 1/4 c minced shallots
  • 4 oz thinly sliced prosciutto
  • 1 c whipping cream
  • 1/2 c dry white wine
  • 4 thick slices (about 2 oz. each) challah
  • 3 tbsps butter or margarine, at about room temp
  • 8 large eggs
  • 4 oz salad mix (about 2 qts.), rinsed & crisped
  •  Salt & pepper

Directions
  • Step #1 In a small bowl, with a fork, mix butter & 1 tbsp mustard.
  • Step #2 Combine wine & shallots in a 1 1/2- to 2-quart pan; stir often over medium-high heat until liquid is almost evaporated, 5 to 6 mins.
  • Step #3 Whisk in cream & remaining 1 tbsp mustard.
  • Step #4 Simmer, stirring often, until sauce is reduced to 1 c & is thick enough to coat spoon in a velvety layer, 8 to 10 mins.
  • Step #5 Add salt & pepper to taste.
  • Step #6 Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 inches of water to a boil.
  • Step #7 With a slotted spoon, immerse each whole egg in water for 10 seconds.
  • Step #8 Lift out.
  • Step #9 Pour out all but 1 inch water; reduce heat so bubbles on pan bottom pop to the surface only every once in awhile.
  • Step #10 Spread 1 1/2 tsps mustard butter on one side of each slice of bread.
  • Step #11 Lay, buttered side down, on a griddle or in two 10- to 12-inch frying pans over medium-high heat; spread remaining butter mixture over tops of slices.
  • Step #12 When bottoms are lightly browned, in about 3 mins, turn slices over.
  • Step #13 Top equally with cheese.
  • Step #14 Reduce heat to medium.
  • Step #15 One at a time, crack eggs and, holding close to surface of water, break open & let egg slide in.
  • Step #16 Cook to desired doneness (poke with a spoon to check), 4 mins for soft yolks.
  • Step #17 When cheese on sandwiches begins to melt, in 2 to 3 mins, top this with prosciutto; cook this until warm, about 2 mins.
  • Step #18 Mound salad mix on plates.
  • Step #19 Transfer a sandwich to each mound.
  • Step #20 With a slotted spoon, lift poached eggs from water & set two on each sandwich.
  • Step #21 Ladle mustard-wine sauce over eggs.
  • Step #22 Serve as soon as possible, adding more salt & pepper to taste.
  • Step #23 Notes: The mustard butter & mustard-wine sauce (steps 1 & 2) can be made up to 1 day ahead; cover each & chill in the fridge.
  • Step #24 Warm sauce over low heat/flame or reheat in a microwave oven at full power (100%), stirring every once in awhile, to use.
  • Step #25 Garnish sandwiches with fresh chive spears.
  • Step #26 Nutritional analysis per sandwich.
  • Enjoy the Prosciutto & Poached Egg Sandwiches with Mustard-Wine Sauce recipe

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Main Dish / Fish
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