Italian style poached eggs

Serves Icon
Time 15 Minutes
  • 4 fresh eggs – see tip in step 5
  • 4 slices crusty bread
  • 4 tablespoons extra virgin olive oil
  • 2 bunches asparagus, woody ends trimmed, halved lengthways
  • 2 tablespoons white wine vinegar
  • 8 slices Prosciutto
  • Parmigiano Reggiano cheese, shaved (alternatively use Grana Padano)
  • Sea salt and black pepper, freshly ground

Requires: 4 small ramekins, Chargrill pan, deep medium to large-sized saucepan, fine mesh sieve (optional)

How to Make It
Step 1

Bring a deep, medium to large-sized saucepan with water (fill three-quarters) to a simmer over high heat.

Step 2

Meanwhile, heat a chargrill pan on medium-high. Brush the bread using half of the olive oil. Cook, turning, for 1-2 mins or until lightly charred. Transfer to 4 serving plates.

Step 3

Brush the asparagus with the remaining olive oil. Season to taste. Cook on the chargrill pan, turning, for 2-3 mins or until tender. Divide the asparagus and arrange on top of the bread slices.

Step 4

Place the Prosciutto slices in a single layer in the chargrill pan. Cook in batches for 30 seconds on each side, or until crisp and golden. Lay 2 slices of crispy prosciutto on top of each plate with asparagus.

Step 5

Place the egg into a small ramekin. Repeat with the remaining 3 eggs.

Tip: The fresher the eggs, the firmer and less runny the egg white which is perfect for poaching.

Step 6

Reduce heat of saucepan to low and add the vinegar. Pour the eggs into the simmering water. Poach for 3 minutes for a runny egg yolk. Use a slotted spoon to gently remove the poached eggs and set on each of the prosciutto slices.

Tip: For a more spherical shaped egg, stir the water to create a whirlpool (vortex). Pour one egg from the ramekin into the middle of the whirlpool. Repeat with the remaining 3 eggs.

Step 7

Season the egg with freshly ground salt and pepper to taste. Top with Parmigiano Reggiano shavings before serving – buon appetito.

error: Content is protected !!