PESTO AND PROSCIUTTO POACHED EGG SANDWICHES
Pesto and Prosciutto Poached Egg Sandwiches
- Servings: 4
- 4 pasteurized large eggs
- Cooking spray
- 4 teaspoons commercial pesto
- 4 teaspoons water
- 4 multigrain English muffins, lightly toasted
- 1 ounce very thin slices prosciutto
- 1/4 teaspoon freshly ground black pepper
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (8-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 4 minutes or until yolk is just set or until desired degree of doneness. Remove custard cups from water.
Combine pesto and 4 teaspoons water. Spread 1 teaspoon pesto mixture on cut side of each of 4 English muffin halves. Divide prosciutto evenly among 4 English muffin halves.
Run a small rubber spatula around outside edge of each custard cup; slide 1 egg onto each muffin half. Sprinkle eggs evenly with pepper, and drizzle each egg with 1 teaspoon remaining pesto mixture. Top with remaining muffin halves, cut side down. Serve immediately.
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