Description
A guest favourite from my years of owning a 41/2 star bed & breakfast. Fresh, light and packed with big Italian flavour, it’s my answer to an American-style breakfast, with an Italian focus. Poached eggs, prosciutto and bruschetta on crisp ciabatta toast. Bon appetito.
Ingredients
Scale
- 2 ripe Roma tomatoes, diced
- 1 small shallot, diced fine
- 1 clove garlic, very finely chopped
- handful fresh basil, chopped
- handful of fresh italain parsley, chopped
- 2 tablespoons olive oil
- dash red wine vinager
- salt & pepper to taste
- 1 loaf olive ciabatta
- 3 tablespoons olive oil
- 8 spices of prosciutto, sliced very thin
- 8 large very fresh eggs
- 2 tablespoons white vinegar
- fresh parsley to finish
Instructions
- In a medium bowl combine tomatoes, shallot, garlic, fresh herbs, olive oil, and red wine vinegar. Fold gently to combine then season to taste and reserve to allow flavours to combine. Refrigerate if needed. This step can be done a day, or even two, in advance.
- Preheat oven to 400⁰F (205⁰C). Line baking sheet, with tinfoil. Slice bread into 8 medium-thick slices, brush one side liberally with olive oil then place, oiled side down, on baking sheet.
- Meanwhile, bring approximately 4 cups of water with 2 tablespoons of white vinegar to a boil in a medium-sized saucepan.
- Separate prosciutto if needed and hold at room temperature. Ready your plates to one side then crack eggs, one at a time into ramekins or cups. (I usually prepare four at once for this step, and prepare the next round while the first cook.) Then prepare an ice water bath in a separate bowl large enough to accommodate all 8 eggs and set to one side.
- Once water comes to a boil place bread to toast in the oven for about 8 to 10 minutes.
- Reduce the temperature under your water to medium-high. Use your whisk to create a spinning whirlpool in the pot then quickly, slide eggs, one at a time, into the swirling water. This will prevent them from settling to the bottom and helps to wrap the white around the yoke to form a neat little bundle. Cook until the desired doneness is achieved (3 – 5 minutes) Remove eggs, one at a time with a slotted spoon and transfer to an ice water bath. Repeat with remaining eggs. Clear water of loose egg bits with a slotted spoon and reserve water, hot.
- Remove toasted ciabatta from oven, place oiled side up on plates. Cluster a slice of prosciutto on each to form a neat little nest for the egg. Quickly bathe eggs in warm water before serving and lightly dry, on a waiting piece of paper town before placing each on the toast, topping with tangy fresh bruschetta and a splash of herbs.
Notes
Finish with an extra drizzle of good quality olive oil if you like and serve immediately. Pro tip: Poached eggs can be done well in advance, drained and dried and held cold until needed. Simply bathe them in hot water briefly and serve. Or recruit and extra pair of hands to assist in the kitchen for the final plating.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Poaching
- Cuisine: Italian