Ingredients for Tuscan Poached Egg
- 1 large egg
- Focaccia Bread
- 1-2 slices prosciutto
- Chopped Tomatoes
- Parmesan Cheese
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How to Make Tuscan Poached Egg
- Bring 3 inches (7.5cm) of water to a gentle simmer in a medium saucepan.
- While the water simmers, prepare your bruschetta (see notes for recipe).
- Crack one large egg gently into a small ramekin or bowl.
- Carefully swirl the simmering water to create a gentle eddy.
- Gently slip the egg into the center of the eddy.
- Poach for 3-5 minutes, depending on your desired level of doneness (3 minutes for runny yolk, 5 for firmer yolk).
- Remove the poached egg with a slotted spoon and gently place it on a paper towel to drain.
- Lightly toast 1 slice of your favorite bread.
- Place the toasted bread on a serving plate.
- Top the bread with 1-2 slices of prosciutto.
- Carefully place the poached egg on top of the prosciutto.
- Spoon 2 tablespoons of the prepared bruschetta mixture over the egg.
- Sprinkle with 1 tablespoon of grated Parmesan cheese (or your preferred cheese).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
4g
Fat
32g
Carbs
0g