Poached Eggs with Spinach and Crisp Prosciutto
Easter is near and at this time of the year there is nothing better than to enjoy a relaxed brunch with family and friends.
I love to celebrate this special occasion and try to surprise my guests with little treats and traditional, seasonal dishes.
Today's suggestion is a delicious, timeless recipe and by using crisp prosciutto instead of bacon it's lighter and healthier than the classic version.
2 extra fresh eggs
200g (6.4 ounces) fresh spinach
1 teaspoon of vinegar or rice vinegar (optional)
2 slices of prosciutto
1/2 teaspoon of extra virgin olive oil
Salt and pepper
Wash the spinach and in the meantime boil water in a large pot. Cook the spinach for only 1 minute.
Once done, drain the water and press out excess liquid from the spinach. Then, chop the spinach roughly.
Lastly, add salt and pepper.
Place the prosciutto on a baking sheet. If you want to make the prosciutto extra crisp, brush it with a bit of olive oil. Afterwards, bake it in a preheated oven at 200C (375 F) for about 15 minutes or until the proscuitto gets a darker color. To drain the excess fat, place the baked proscuitto on a paper towel.
The prosciutto will crisp after cooling down.
For the eggs, heat water in a medium pot until it is about to boil. Add a bit of salt and the vinegar if you wish.
Break an egg into a cup and put a ring mold in the water.
Then, drop the egg carefully into the ring mold. This way, it will keep a nice round shape.
You can also slide the egg gently into the water and, with the help of a spoon, push the eggwhite gently
towards the yolk until done.
Don't panic if the whole procedure looks a bit messy. This is happens but in the end everything will work out fine. Cook in almost boiling water for about 4 to 5 minutes until the eggwhite should is cooked, but still a bit wobbly.
Enjoy, see you next Tuesday!