So, I rarely do food entries here because I'm already so tempted with food that writing about it just makes me go a little nutty! But today, I whipped up this little sandwich as a great start to my morning since it will be a rather long day today. It was so yummy I had to share and hopefully encourage you to try it too.
Toasted Breakfast Bagel Sandwich
(slightly adapted from Curtis Stone)
The Goods:
4 slices of prosciutto
1/4 cup vinegar
2 large organic eggs
1 tbsp. butter
1 cup fresh arugula
2 bagels, cut in half and toasted
sea salt and cracked pepper
Extra-virgin olive oil to drizzle
Prep:
Preheat the oven to 425 degrees.
Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15, or until crispy.
While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.
Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain of excess water. Do the same with the second egg.
Toast the bagel halves and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.
until next time..
