Poached egg with Prosciutto and Parsley Oil

Many will say they can’t make poached eggs. The fresher an egg is, the better for poaching because they keep their shape. Most cooks from North America prefer white eggs shells while Europeans prefer brown eggs – maybe because brown eggs make them think they are from chickens not cooped up small chicken cages. When  poaching eggs, break them first into a cup. This way you can check if they are fresh. Check to see if the egg smells fresh and the white is clear and ligger close around the yolk. The older an egg is, the white will be runny.  The yolk should be blank and, clear in color.  Blood spots or brown spots in the white is not important and means nothing for the taste or quality of the egg. However, It certainly looks nicer. Save the egg for another dish.   If the egg smells bad or the yolk and white run together, throw it away. If you are in doubt, it can maybe be used to some other dish where the egg is not the main ingredient. Eggs are full of protein and most vitamins. An egg is almost perfect – there is no C vitamin – But  they are perfect to start the day with.













Poached egg with prosciutto and parsley oil on toast

4 servings

6 spring onions, finely chopped, 1 cup finely chopped  parsley, ½ cup oliven oil, 1 tsp. salt 4 slice of Italien bread, 4 poached eggs (see below), lettuce leaves, 8 slices of prosciutto

To make poached eggs: 4 eggs, the fresher the better, break the eggs directly into a shallow frying pan with boiling water if you are absolutely sure it is fresh. If not, break the egg into a cup and then pour the egg into the frying pan. Turn off the heat and cover the pan with a tight fitting lid. Leave the eggs to cook undisturbed in the water for about three minutes. The eggs are cooked when the whites are opaque.

Remove he eggs from the pan with a slotted spoon and drain on a clean tea towel. With a small knife trim away the outer layer of egg white around the edge.

To make the parsley oil,  whisk the spring onions, parsley, oil and salt in a small bowl.

To assemble, toast the bread and spread 1 tbsp. of parsley oil on each piece of bread. Place 3-4 lettuce leaves on the toast and 2 slices of prosciutto. Top with a poached egg. Spoon the rest of  parsley oil over the egg.

Serve immediately.

Tip: If you want to poach just one or two eggs, a microwave oven can be used. Fill a slender mug with ½-1 cup of water depending on the mug’s size. Crack an egg directly into the mug and place it in the microwave oven. The egg should be covered with water. Cook on high (full power) 1 minute; two eggs, 2 minutes. When making more than 1 egg, use 2 mugs. Time will vary, depending on the wattage and cup size.

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