Description
A breakfast sandwich with toasted bagel, crisp prosciutto, rocket and poached eggs.
Ingredients
- 4 whole Prosciutto Slices
- ¼ cups Vinegar
- 2 whole Organic Eggs
- 2 whole Bagels, Havled
- 1 Tablespoon Butter
- 1 cup Arugula
- 1 pinch Salt And Pepper
- 2 Tablespoons Extra Virgin Olive Oil For Drizzling
Preparation
1. Preheat the oven to 425ºF.
2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15 minutes, or until crispy.
3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.
5. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain the excess water. Do the same with the second egg.
6. Toast the bagel halves, butter them, and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.
