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
- 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
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