Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce

Name: Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine, at room temperature; 227 grams thick slices (about each) challah; 2 Tbsps Dijon mustard; 118 milliliters dry white wine; 8 larges eggs; 113 grams Appenzell or gruyère cheese, thinly sliced; 113 grams thinly sliced prosciutto; 2 liters ounces salad mix (about , rinsed and crisped; 4 servings Salt and pepper; 59 milliliters minced shallots; 237 milliliters whipping cream

Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce might be just the main course you are searching for. One serving contains 950 calories, 35g of protein, and 70g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have prosciutto, wine, salad mix, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small bowl, with a fork, blend butter and 1 tablespoon mustard.

Ingredients you will need

Mustard

Butter

Equipment you will use

Bowl

Combine wine and shallots in a 1 1/2- to 2-quart pan; stir often over medium-high heat until liquid is almost evaporated, 5 to 6 minutes.

Ingredients you will need

Shallot

Wine

Equipment you will use

Frying Pan

Whisk in cream and remaining 1 tablespoon mustard. Simmer, stirring often, until sauce is reduced to 1 cup and is thick enough to coat spoon in a velvety layer, 8 to 10 minutes.

Ingredients you will need

Mustard

Cream

Sauce

Equipment you will use

Whisk

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 inches of water to a boil. With a slotted spoon, immerse each whole egg in water for 10 seconds. Lift out.

Ingredients you will need

Egg

Water

Equipment you will use

Slotted Spoon

Frying Pan

Pour out all but 1 inch water; reduce heat so bubbles on pan bottom pop to the surface only occasionally.

Ingredients you will need

Water

Pop

Equipment you will use

Frying Pan

Spread 1 1/2 teaspoons mustard butter on one side of each slice of bread.

Ingredients you will need

Mustard

Butter

Spread

Bread

Lay, buttered side down, on a griddle or in two 10- to 12-inch frying pans over medium-high heat; spread remaining butter mixture over tops of slices. When bottoms are lightly browned, in about 3 minutes, turn slices over. Top equally with cheese. Reduce heat to medium.

Ingredients you will need

Butter

Cheese

Spread

Equipment you will use

Frying Pan

One at a time, crack eggs and, holding close to surface of water, break open and let egg slide in. Cook to desired doneness (poke with a spoon to check), 4 minutes for soft yolks.

Ingredients you will need

Water

Egg Yolk

Egg

When cheese on sandwiches begins to melt, in 2 to 3 minutes, top with prosciutto; cook until warm, about 2 minutes.

Ingredients you will need

Prosciutto

Cheese

Mound salad mix on plates.

Ingredients you will need

Mixed Greens

Transfer a sandwich to each mound. With a slotted spoon, lift poached eggs from water and set two on each sandwich. Ladle mustard-wine sauce over eggs.

Ingredients you will need

Poached Egg

Mustard

Sauce

Water

Egg

Wine

Equipment you will use

Slotted Spoon

Ladle

Serve immediately, adding more salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Notes: The mustard butter and mustard-wine sauce (steps 1 and

Ingredients you will need

Mustard

Butter

Sauce

Wine

can be made up to 1 day ahead; cover each and chill. Warm sauce over low heat or reheat in a microwave oven at full power (100%), stirring occasionally, to use.

Ingredients you will need

Sauce

Equipment you will use

Microwave