• Cooking Time: 15 minutes
  • Servings: 4
  • Preparation Time: 10 minutes



  • 2 small bread rolls, thinly sliced
  • 8 prosciutto slices
  • 1 tbs olive oil
  • 2 tbs white vinegar
  • 4 eggs
  • 2 baby cos lettuce, washed
  • 40g permesan
  • anchovy dressing
  • 2 anchovy fillets, finely chopped
  • 1 small garlic clove, crushed
  • 2 tsp dijon mustard
  • 1 tbs lemon juice
  • 1/3 cup (80ml) extra virgin olive oil


  • to make the dressing, place anchovy in a mortar and gently crush with a pestle until almost smooth. add garlic and mustard and grind until well combined. add lemon juice and oil and whisk until well combined. season with salt and pepper.
  • preheat the oven to 180 degrees C. place the bread slices and prosciutto on separate oven trays. drizzle the bread slices with the oil. bake in preheated oven for 6 minutes or until golden brown and crisp. remove from oven and set aside to cool.
  • meanwhile, bring a saucepan of water to boil over high heat. reduce heat to medium low and add vinegar. use a wooden spoon to stir water to make a whirlpool. crack egg into a cup, then slip egg into the center of whirlpool. poach for - 2 minutes for a soft center of until cooked to your liking. transfer to a plate. repeat with remaining eggs.
  • cut the lettuce onto wedges. arrange lettuce, crouton, prosciutto and Parmesan on serving plate. drizzle with anchovy dressing. top with a poached egg and serve immediately.

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