Prosciutto and Poached Egg Tartine

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Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2

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.

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:

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.

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

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