Let’s take ham and eggs to a new level, shall we?

Even a dollop of pesto over perfectly poached eggs completely elevates the dish. I try to keep a jar in the fridge at all times for just such occasions. It’s so simple yet so delicious!

If you’re lucky enough to be able to grow your own basil, layering a few leaves with your Parma and poached egg, a drizzle of good quality olive oil and a few sliced tomatoes gives a fresh Caprese feel that will transport your brunch magically.

Parma Ham with Poached Egg

Recipe by Mell
0.0 from 0 votes
Course: Appetizers, BrunchCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes
Calories

435

kcal

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Ingredients

  • 8 Slices Crusty bread

  • 12 Grape Tomatoes, halved

  • 4 Eggs

  • 1 Lb. Prosciutto di Parma

  • 1 Tbs. Olive oil

  • Salt and pepper to taste

Directions

  • Wash produce well. Remove and discard stems from Basil. Half tomatoes and divide both between 4 plates.
  • Poach the eggs in gently simmering water for 3-4 minutes, until cooked to your liking.
  • While eggs poach, pile as much prosciutto di Parma as you like alongside your tomatoes and basil.

  • Once eggs are done, place one on top of each plate, drizzle with olive oil,season with salt and pepper then serve with bread slices.

Recipe Video

Notes

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