Open-Faced Prosciutto, Radish and Poached Egg Sandwich
Open-Faced Prosciutto, Radish and Poached Egg Sandwich
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
Instructions
- 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