developed
and submitted by Harvey Hacker
preparation
time: 30 minutes
serves
4
1
sheet pizza (tomato) focaccia from Liguria Bakery
8
paper thin slices imported prosciutto from Molinari Delicatessen
8 eggs at room temperature
½
cup freshly grated Parmigiano-Reggiano from Molinari Delicatessen
Cut focaccia into
4 equal parallel strips and arrange on cookie sheet. Cover each strip
with two slices prosciutto.
Poach eggs in simmering water. Once whites have set, but while yolks are still more runny than you might like for serving, lift eggs out of water one by one with perforated dipper or slotted spoon and arrange on focaccia, two per strip. Note that you need not worry about timing, with some eggs getting cold before others, since last step in process reheats them all.
Distribute grated cheese on whole assemblage and place cookie sheet under broiler until cheese browns.
Serve each strip of focaccia in the center of a round dinner plate, leaving narrow arched space on each side for garnish such as cut fruit.
Poach eggs in simmering water. Once whites have set, but while yolks are still more runny than you might like for serving, lift eggs out of water one by one with perforated dipper or slotted spoon and arrange on focaccia, two per strip. Note that you need not worry about timing, with some eggs getting cold before others, since last step in process reheats them all.
Distribute grated cheese on whole assemblage and place cookie sheet under broiler until cheese browns.
Serve each strip of focaccia in the center of a round dinner plate, leaving narrow arched space on each side for garnish such as cut fruit.
No comments:
Post a Comment