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 slice) in a pan on both sides.
Step 3
Meanwhile, mix the Cream Cheese (1/4 cup) and Sun-Dried Tomatoes (4) together in a bowl. Set both aside.
Step 4
Make the pesto. Add the Fresh Basil (1 cup), Garlic (1 clove), Pine Nuts (2 tablespoon), and Parmesan Cheese (1/4 cup) to a food processor and pulse while pouring in the Olive Oil (1/3 cup). Season with Salt and Pepper (to taste) and set aside.
Step 5
Gently crack each of the Egg (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 slice), top with crisp prosciutto, poached egg, and half of the pesto.
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