My houseboy has been on a soft-boiled egg kick lately — or maybe you'd call them gently boiled eggs, because the whites have the firmness of a hard-boiled egg, but the yolk is not quite firm, not quite runny. On sandwiches, they are a revelation.
After a recent egg-boiling session, we put together this twist on a ham, egg, and cheese sandwich. The trio of crisped prosciutto, manchego cheese, and gooey egg provided a fascinating flavor and texture combination — salty, creamy, and reminiscent of some of the best parts of French and Italian sandwich concepts.
Like a good club sandwich, the balance of firm ingredients (toast, hard cheese) with moist (egg, mustard) made it all too easy to eat. This reinvention will most definitely be repeated.Want more? Start following Between the Bread, then get to work on your own food blog. Your gastronomic adventures could wind up featured here.