Recipe

Poached eggs on sourdough

Current evidence tells us that eggs are one of nature's super foods. Because they are protein packed and contain omega-3, plus 10 vitamins and minerals, we can enjoy up to 6 a week. So go on, eat your eggs!

Jun 30, 2011 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Poached eggs on sourdough
  • 4 eggs
  • 8 slice prosciutto (120g)
  • 50 gram baby spinach leaves
  • 1/2 loaf sourdough (335g)

Method

Poached eggs on sourdough
  • 1
    Preheat grill.
  • 2
    Half-fill large shallow frying pan with water; bring to a boil. Break eggs into cup, one at a time, then slide into pan. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat; stand about 4 minutes or until a light film sets over egg yolks. Remove eggs, one at a time, using slotted spoon; place spoon on absorbent-paper-lined saucer briefly to blot up any poaching liquid.
  • 3
    Meanwhile, cook prosciutto, in single layer, under preheated grill.
  • 4
    Boil, steam or microwave spinach until just wilted; drain. Using hand, squeeze excess water from spinach.
  • 5
    Meanwhile, trim end from bread; cut into four slices. Toast bread both sides; divide among serving plates. Top each with 1 slice prosciutto, a quarter of the spinach and an egg, then top with second slice prosciutto.

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