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This poached egg and ham dish looks fancy but is easy to make and is absolutely delicious. This dish lends itself not only to a light lunch but also as a beautifully posh breakfast for those special occasions..
Use whole-wheat bread as a healthy extra B choice and reduce by 4 syns.
Prosciutto ham with Poached Egg
Course: Appetizers, Lunch, BreakfastCuisine: Mediterranean, SpanishDifficulty: EasyServings
1
servingsPrep time
5
minutesCooking time
5
minutesSyns
5
Per ServingIngredients
1 Free-range egg (of course, you can have as many free-range eggs as you wish).
2 slices Prosciutto ham. (1 Syn)
3 baby plum tomatoes. (sliced in half)
Fresh basil leaves.
Pinch of kosher salt.
Freshly ground black pepper.
A slice of freshly baked bread or warm toast. (4 Syns)
Directions
- Bring a pan of water with a pinch of salt to the boil then turn the heat down to a light simmer (you hardly want to see the water bubble).
- Set a bowl ready to place the egg into, then crack your egg in to a small sieve or tea strainer, this will remove any excess liquid from the egg leaving only the good egg white and yoke. Place this egg into the small bowl then transfer into the pan of water and cover.
Se a timer for approximately 3 minutes. - Meanwhile, place your ham (prosciutto) on to your plate and scatter your tomatoes and a few of your fresh basil leaves.
- When your eggs have finished cooking, and poached to your liking, remove with a slotted spoon and place on some kitchen paper for a few seconds just to soak up the excess water then transfer to your plate.
- Finish with a pinch of salt and a scattering of freshly ground black pepper and enjoy with some warm toast or a slice of freshly baked bread.
Notes
- Use whole-wheat bread as a healthy extra B choice and reduce by 4 syns.
