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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