Let’s take ham and eggs to a new level, shall we?
Even a dollop of pesto over perfectly poached eggs completely elevates the dish. I try to keep a jar in the fridge at all times for just such occasions. It’s so simple yet so delicious!
If you’re lucky enough to be able to grow your own basil, layering a few leaves with your Parma and poached egg, a drizzle of good quality olive oil and a few sliced tomatoes gives a fresh Caprese feel that will transport your brunch magically.
Parma Ham with Poached Egg
4
servings15
minutes5
minutes435
kcal20
minutesThis is a sample recipe card created using the Recipe Card Blocks plugin created by us.
Ingredients
8 Slices Crusty bread
12 Grape Tomatoes, halved
4 Eggs
1 Lb. Prosciutto di Parma
1 Tbs. Olive oil
Salt and pepper to taste
Directions
- Wash produce well. Remove and discard stems from Basil. Half tomatoes and divide both between 4 plates.
- Poach the eggs in gently simmering water for 3-4 minutes, until cooked to your liking.
- While eggs poach, pile as much prosciutto di Parma as you like alongside your tomatoes and basil.
- Once eggs are done, place one on top of each plate, drizzle with olive oil,season with salt and pepper then serve with bread slices.
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