Recipe For Poached Egg and Prosciutto Sandwich

'Wich of the Week: Poached Egg and Prosciutto Muffinwich

June 24, 2009

A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.

Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.

Original recipe

Poached Egg and Prosciutto Muffinwich

Recipe For Poached Egg and Prosciutto Sandwich 2009-06-24 12:53:58

Ingredients

2 thin slices of prosciutto
2 eggs
2 English muffins, split in half and toasted
2 tablespoons strawberry-lemon or other citrus marmalade
2 green onions, white parts removed, finely chopped

Directions

Preheat oven to 300 degrees Fahrenheit.
Fold each slice of prosciutto in half and place it directly on a baking sheet. Bake for 5 to 10 minutes, or until prosciutto reaches desired crispness.
Meanwhile, poach the eggs: fill a large skillet halfway with water and bring to a simmer. One at a time, crack each egg into a small cup, then carefully slide egg into the water using the cup. Simmer, uncovered, 3 to 4 minutes, until whites are set and yolks just start to thicken.
Lay the toasted English muffin halves on a plate and spread marmalade on the top half of each.
On the bottom half, place the crisped prosciutto and top with the poached egg. Sprinkle one chopped green onion over the egg, and place the marmalade-covered muffin half on top to serve.

Makes 2 sandwiches.

11 Comments

BellaTorro 3 years

I had this a couple of months ago its so delicious

muse2323 3 years

Oh--and I use whatever rolls we have on hand. (We go through phases of keeping English muffins on hand; we generally only have them half a dozen times a year.)

muse2323 3 years

I make a similar sandwich for dinner. Instead of preserves, though, we prefer to use cheese (cream cheese, havarti, romano--almost whatever we have on hand). When the tomatoes come around, I plan to use those, too. And it's usually a last-minute meal, so I've never bothered crisping the prosciutto.