One pan prosciutto eggs
This rustic, one-pan dish layers crispy sourdough, salty prosciutto and fiery chilli with perfectly poached eggs nestled in a savoury mix. Finished with fresh rocket and parsley, it makes a speedy, flavour-packed meal, anytime of day.
Method
Add 1 tbsp of oil to frying pan on medium heat. Fry onion for 2 minutes then add prosciutto, and bread bits.
Drizzle a little more oil to help the bread crisp up and cook for a further 3 minutes. Gently shake the pan to turn the bread, then continue cooking for an additional 3 minutes.
Now add the tomato, chilli, salt and vinegar and give it a good stir for 30 seconds.
Make 4 little wells in the mixture in the pan. Crack an egg into a small bowl and tip it into one of the wells. Repeat this for the rest of the eggs, then cover with a lid to help the top of the eggs cook.
Cook for a further 2 to 3 minutes until the eggs are to your liking.
Sprinkle with rocket and parsley and serve.
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Ingredients
2 tbsp olive oil
½ red onion, roughly chopped
2 slices prosciutto, cut roughly into small pieces (½ inch)
2 slices of white sourdough bread, cut into 1cm cubes
1 red chilli, finely chopped
1 medium tomato, halved, seeds removed and chopped
1 tbsp sherry vinegar
4 Burford Buff eggs
Salt and pepper to season
To serve
2 handfuls of rocket
1 tbsp chopped parsley