Saturday, February 23, 2013

Poached Eggs with Prosciutto & Arugula


  • 2 large eggs
  • 1 large tomato, not fully ripe so it is still firm
  •  1/2 cup fresh arugula
  • 4 slices prosciutto, thin
  • 1/2 tsp. fresh grated parmesan cheese
Directions for Egg Poaching:

1. Pour 1 cup of water in a small stove-top skillet/pan over medium heat.  Water should be about a 1/2 inch from the top so various size pans will need more/less water.  

2. Drizzle a teaspoon of plain white vinegar into the water.  This will help  the egg whites stay in tact.  

3. When the bottom of the pan is filled with bubbles, reduce the heat to medium-low.

4. Crack 1 egg into a small bowl and gently slide it in to the water.  Do the same with the second egg.  I would put a maximum of 4 eggs in at once.  

5.  Let the eggs rest on the bottom for about 45 seconds.  Gently lift the egg from sticking to the bottom and roll it over.  Make sure to cover any yolk that is showing with pieces of egg white.  Let the eggs sit for about 5-6 minutes for a soft, runny yolk and medium cooked white.  Gently roll the egg around in the water as it cooks, if needed.  I have found that if they cook at a low heat it takes longer to cook, but they come out a lot better. ;)

6.  With a metal spoon with holes, lift the eggs one at a time, draining as much water as you can.  Place it on your plate and you are ready to eat!

Directions for each serving:

1. Start by preparing poached egg.  While eggs are cooking, slice tomato 1/4 of an inch thick.  You want the tomato to be more firm than ripe so it will hold the other ingredients.  A fully ripe tomato will be too soft and hard to manage.  Plate the tomato slices to your liking.  

2. Arrange fresh arugula on top of tomato.  

3. Add a couple slices of thinly sliced prosciutto over top.  

4. When eggs finish cooking, gently lay them on top.  Sprinkle freshly grated parmesan cheese.



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