Cooking Instructions
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Step 1
Put a pot of boiling water on medium-high heat and bring to a simmer. Salt the water heavily.
Step 2
Crisp the
Prosciutto (2 slices)
in a pan on both sides.
Step 3
Meanwhile, mix the
Cream Cheese (55 g)
and
Sun-Dried Tomatoes (4)
together in a bowl. Set both aside.
Step 4
Make the pesto. Add the
Fresh Basil (20 g)
,
Garlic (1 clove)
,
Pine Nuts (20 g)
, and
Parmesan Cheese (20 g)
to a food processor and pulse while pouring in the
Olive Oil (80 mL)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside.
Step 5
Gently crack each of the
Eggs (2)
into the simmering water and poach until whites are cooked through and yolk is soft - about 2-3 minutes. Season with salt and pepper (to taste). Set aside on paper towel to soak up excess liquid.
Step 6
Assemble the dish by spreading the cream cheese spread on the
Rustic Bread (2 slices)
, top with crisp prosciutto, poached egg, and half of the pesto.
