I actually bought everything to make this for dinner a couple weeks ago. But, I used the basil for something else and the baguette became so hard it was only good as a baseball bat. But, I picked up a loaf of Salem Sourdough from Cascade Baking Co on Saturday, knowing Sunday would be a great day to make this.While the recipe above looks great, it was early and we were trying to diagnose an overheating problem in the car (fan relay failed, if you are interested) so I wanted something even quicker.
Eggs (you can easily cook 6 - I cooked 4 and had a lot of sauce left over)
Prosciutto
Crusty Bread
Parmesan Cheese (the real stuff, none of that powdered crap)
Heat the entire jar of marinara in a large skillet.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan.
Cover and cook for 6-8 minutes or until desired poached done-ness.
Toast slices of bread.
Serve toasted bread with slice prosciutto with egg and sauce on top. Sprinkle with Parmesan.
Next time, I probably will use pancetta instead of the prosciutto, just because it's less delicate.
1 comment:
Yummy! I love quick and easy! Thanks for sharing all your tasty treats with us! ;)
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