Italian style poached eggs
- 4 fresh eggs – see tip in step 5
- 4 slices crusty bread
- 4 tablespoons extra virgin olive oil
- 2 bunches asparagus, woody ends trimmed, halved lengthways
- 2 tablespoons white wine vinegar
- 8 slices Prosciutto
- Parmigiano Reggiano cheese, shaved (alternatively use Grana Padano)
- Sea salt and black pepper, freshly ground
Requires: 4 small ramekins, Chargrill pan, deep medium to large-sized saucepan, fine mesh sieve (optional)
Bring a deep, medium to large-sized saucepan with water (fill three-quarters) to a simmer over high heat.
Meanwhile, heat a chargrill pan on medium-high. Brush the bread using half of the olive oil. Cook, turning, for 1-2 mins or until lightly charred. Transfer to 4 serving plates.
Brush the asparagus with the remaining olive oil. Season to taste. Cook on the chargrill pan, turning, for 2-3 mins or until tender. Divide the asparagus and arrange on top of the bread slices.
Place the Prosciutto slices in a single layer in the chargrill pan. Cook in batches for 30 seconds on each side, or until crisp and golden. Lay 2 slices of crispy prosciutto on top of each plate with asparagus.
Place the egg into a small ramekin. Repeat with the remaining 3 eggs.
Tip: The fresher the eggs, the firmer and less runny the egg white which is perfect for poaching.
Reduce heat of saucepan to low and add the vinegar. Pour the eggs into the simmering water. Poach for 3 minutes for a runny egg yolk. Use a slotted spoon to gently remove the poached eggs and set on each of the prosciutto slices.
Tip: For a more spherical shaped egg, stir the water to create a whirlpool (vortex). Pour one egg from the ramekin into the middle of the whirlpool. Repeat with the remaining 3 eggs.
Season the egg with freshly ground salt and pepper to taste. Top with Parmigiano Reggiano shavings before serving – buon appetito.
