Breakfast Bruschetta with Prosciutto, Poached Eggs, and Warm Mustard Vinaigrette

Name: Breakfast Bruschetta with Prosciutto, Poached Eggs, and Warm Mustard Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 larges eggs; 1 teaspoons finely chopped fresh rosemary leaves; 4 servings Warm Mustard Vinaigrette; 1 Tbsp olive oil; 4 servings Freshly ground pepper to taste; 4 slices thin slices prosciutto or crispy bacon; 0 teaspoons salt; 4 servings Sea salt to taste; 1 inch sourdough bread, cut in half; 2 teaspoons white distilled vinegar

The recipe Breakfast Bruschetta with Prosciutto, Poached Eggs, and Warm Mustard Vinaigrette is ready in approximately 35 minutes and is definitely an outstanding dairy free option for lovers of Mediterranean food. This recipe serves 4. One serving contains 133 calories, 7g of protein, and 11g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced hor d'oeuvre. Head to the store and pick up salt, rosemary leaves, warm mustard vinaigrette, and a few other things to make it today.

Instructions

Heat a grill pan over medium-high heat, or preheat a broiler.

Equipment you will use

Grill Pan

Broiler

Lightly brush 1 side of each bread slice with 1 tablespoon olive oil, and sprinkle with rosemary, sea salt, and pepper; toast lightly, about 2 minutes per side. Loosely cover toast with aluminum foil to keep warm.

Ingredients you will need

Olive Oil

Rosemary

Sea Salt

Pepper

Bread

Toast

Equipment you will use

Aluminum Foil

Fill a large skillet with water to within 2 inches; bring to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add vinegar and 1/4 teaspoon salt, and reduce heat to low.

Ingredients you will need

Vinegar

Salt

Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Turn egg out of the bowl into skillet quickly so the egg keeps its shape when it hits water. Repeat with remaining eggs. Cook 5 minutes or until whites set and a thin translucent film forms over the yolk. (For a firmer yolk, cook about 1 minute longer.) Use a slotted spoon to gently lift eggs out of water, and place them on a paper towel to drain; cover loosely with foil to keep warm.

Ingredients you will need

Water

Egg