Breakfast Bruschetta by Lurpak
To make the vinaigrette:
1. Heat the olive oil in a sautéing pan over a medium heat. Add the shallot and cook, stirring constantly, for about 1 minute or until tender. Add vinegar, and reduce slightly, for about 30 seconds.
2. Remove the pan from the heat, and slowly whisk in the mustard and cream until well blended. Stir in tarragon, and season with salt and pepper.
To make the bruschetta:
3. Heat your grill pan over medium-high heat. Lightly brush one side of each bread slice with a tablespoon of olive oil, and sprinkle with rosemary, sea salt, and pepper. Toast lightly, for about 2 minutes per side.
4. Loosely cover the toast with aluminum foil to keep warm. Fill a saucepan with water, ensuring there’s enough to cover the eggs. Bring the water to the boil using full heat, before gently breaking the eggs into the water, one at a time. Now switch a timer on and simmer for exactly 1 minute.
5. Remove the pan from the heat, put a lid on it and set the timer again: 6 minutes for a soft, fairly liquid yolk and a white that’s just set but still quite wobbly; 7 minutes for a firmer, creamier yolk with a completely set white.
6. Put a slice of bruschetta on each plate, and top with a slice of prosciutto and a poached egg. Drizzle one or two tablespoons of your vinaigrette over the top of each, and serve immediately.
Ingredients
- 2 (½-inch) slices fresh bread, cut in half
- 1 tbsp olive oil
- ½ teaspoon finely chopped fresh rosemary leaves
- 2 tsp white distilled vinegar
- ¼ tsp salt
- 4 large eggs
- 4 thin slices prosciutto crispy bacon
- For the mustard vinaigrette: (makes ½ cup)
- 1 tbsp extra-virgin olive oil
- 1 shallot, very finely chopped
- 3 tbsp sherry vinegar
- 2 tsp whole-grain mustard
- 2 tbsp whipping cream
- 2 tsp chopped fresh tarragon
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