Name: Open-Faced Prosciutto, Radish and Poached Egg Sandwich
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons (30 ml) white vinegar; 4 eggs; 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) lemon juice; A hint of garlic, finely chopped; 3 cups (750 ml) lamb's lettuce or mesclun; 4 to 6 radishes, thinly sliced with a mandolin; 4 slices of loaf bread, toasted; 2 tablespoons (30 ml) Dijon mustard; 8 thin slices prosciutto or Bayonne ham; Salt and pepper

Preparation

Sandwich
- In a saucepan of salted simmering water, add the vinegar. Break the eggs into four saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolk should still be runny. Place the poached eggs on paper towels. Set aside.
- In a large bowl, combine the oil, lemon juice, and garlic. Add the lamb's lettuce, radishes and toss to coat. Season with salt and pepper.
- Place the bread slices on four plates. Spread with the mustard. Top with the prosciutto slices, lamb's lettuce, and eggs. Serve immediately.

Open-Faced Prosciutto, Radish and Poached Egg Sandwich

Categories

Ingredients

Sandwich

Preparation

Sandwich

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