Poached Egg, Prosciutto, Tomato & Basil Oil Breakfast Sandwich

A girl and her husband enjoy a breakfast sandwich every weekend. Especially, one on ciabatta bread. As mentioned in previous posts, our mantra is " ciabatta for life".  Mastering cooking poached eggs to perfection is a fun activity!   If the weekend is crazy busy, we head to NYCBD on Sheffield for a kick-ass bagel sandwich. This breakfast sandwich recipe is gooey, crunchy and absolutely the best dish to start your Saturday or Sunday morning!

ingredients

2 tablespoons of chopped basil
2 tablespoons of olive oil
1 large organic tomato, sliced round
2 slices of prosciutto di parma ( a girl loves CITTERIO, available at Trader Joe's)
2 slices of your bread ( a girl used ciabatta)
Sea Salt and Fresh ground pepper to taste
2 organic or cage free eggs


preparation

Place basil and olive oil in a blender and pulse until completely blended. Set aside.
Fill an egg poaching pan with 1/2 inch of water, heat over medium high heat until it begins to simmer.
Lightly grease or oil the poaching cups and make sure to warm the cups in egg poaching pan. Crack the egg into each cup. Cover the pan with glass lid and cook 2-4 minutes.
While eggs are cooking toast your bread to the desired color and doneness.
Place sliced tomato on top of toast and cover tomato with sliced prosciutto. Feel free to use more than one slice of tomato or prosciutto. Place poached egg on top of prosciutto. Drizzle the basil oil over the top. Serve immediately.