2 slices sourdough bread, cut in half
1 tablespoon olive oil
1/2 teaspoon of rosemary
s & p to taste
2 teaspoons of white distilled vinegar
1/4 teaspoon of salt
4 large eggs
4 thin slices prosciutto
warm mustard vinaigrette
- Lightly brush each piece of bread with olive oil and sprinkle with rosemary, s & p, then toast lightly - about 2 minutes in the toaster oven. Keep warm.
- Fill a large skillet with water to within 2 inches; bring to a boil. Add vinegar and salt, and reduce heat to low.
- Break 1 egg into a small bowl taking care not to break the yolk. Turn egg out of the bowl into skillet quickly so the egg retains its shape in the water. Repeat with remaining eggs. Cook 5 minutes. Use slotted spoon to gently lift eggs from water. Set on paper towel to absorb excess water.
-Place bread on a plate, top with a slice of prosciutto and a poached egg. Drizzle with mustard vinaigrette. (2 tablespoons of balsamic vinegar, 1 tablespoon of dijon mustard, 5 tablespoons of olive oil. Garlic, thyme and parsley can also be added.)
H will skip proscuitto and vinegarette for salsa sometimes. While I swap things out for an avocado. Can't go wrong with breakfast for dinner. It's the most important meal of the day - twice!