Prosciutto and Poached Egg Tartine

The open-faced French sandwich known as a tartine takes well to an endless array of toppings. Here, we slather toasted bread with pesto, then layer on arugula, prosciutto and a perfectly poached egg to create a supremely satisfying (and easy) morning meal.

 

Prosciutto and Poached Egg Tartine

 

Ingredients

 

• Kosher salt and freshly ground pepper
• 2 eggs
• 2 Tbs. purchased or homemade pesto
• 2 slices country-style bread, lightly toasted
• 1/2 cup (1/2 oz./15 g) arugula
• 2 oz. (60 g) thinly sliced prosciutto

Directions

 

1. Pour water into a large sauté pan to a depth of 3 inches (7.5 cm), add a pinch of salt and bring to a simmer over medium heat. One at a time, break an egg into a small ramekin and carefully slip the egg into the water, then adjust the heat so the water barely simmers. Poach until the eggs are cooked to your desired doneness, about 3 minutes for runny yolks or up to 5 minutes for firmer yolks. Using a slotted spoon, transfer the eggs to a paper towel–lined plate.

 

2. Spread the pesto evenly over the toasts. Layer the arugula and prosciutto on the pesto and top each sandwich with a poached egg. Season the eggs with salt and pepper and serve immediately. Serves 2.

 

Williams Sonoma Test Kitchen