Prosciutto-Wrapped Poached Eggs with Summer Vegetable Pancake
The secrets to perfectly poaching these eggs are to cook them until the whites are just set and then to quickly shock the eggs in an ice bath—so don’t skip this step. When you brown the prosciutto-wrapped eggs just before serving, they will emerge with firmly set whites and runny yolks. If you have some fresh pesto on hand, it makes a wonderful accompaniment to the dish.
- 1 Tbs. distilled white vinegar
- Olive oil for brushing, plus 7 Tbs.
- 12 eggs
- 12 thin slices prosciutto
- 2 leeks, white portion only, thinly sliced
- 2 lb. russet potatoes, peeled and grated
- 1 zucchini, outer green portion only, finely julienned
- 1 egg white, lightly beaten
- 2 Tbs. panko
- 1 garlic clove, minced
- 3 Tbs. chopped fresh chives, plus more for garnish
- 2 tsp. fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
Fill an egg-poaching pan two-thirds full with water and add the vinegar. Set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Have ready a large bowl of ice water. Crack an egg into each cup and cook until the whites are just set, 3 to 4 minutes, then immediately transfer the cups to the ice bath. Remove the eggs from the cups and transfer to a paper towel to dry completely. Repeat the process to make 12 poached eggs.
Lay a slice of prosciutto on a cutting board. Place a poached egg at the center of the top of the slice, then gently roll the egg down the middle, being careful not to break the yolk. Repeat with the remaining prosciutto slices and eggs. Set aside.
Preheat an oven to 450°F.
In a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the leeks and cook, stirring occasionally, until soft, 4 to 5 minutes. Let cool.
Place the leeks, potatoes and zucchini in a kitchen towel and wring out as much liquid as possible. Transfer to a large bowl and add the egg white, panko, garlic, the 3 Tbs. chives and the lemon juice and stir until well combined. Season generously with salt and pepper.
In a large ovenproof nonstick fry pan over medium heat, warm 1 1/2 Tbs. of the olive oil. Add the potato mixture and press firmly with a spatula to even out the pancake. Cook until nicely browned underneath, about 10 minutes. Flip the pancake over onto a plate and warm 1 1/2 Tbs. olive oil in the pan. Return the pancake, browned side up, to the pan and cook until browned on the other side, about 10 minutes. Transfer the pan to the oven and bake until the pancake is cooked through, 10 to 12 minutes.
Meanwhile, in a nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Working in batches and using a spoon, carefully transfer the wrapped eggs, seam side down, to the pan and cook, turning once, until the prosciutto is browned and crispy, about 1 1/2 minutes per side.
To serve, garnish the pancake with chopped chives and cut into 6 wedges. Place a wedge on each plate along with 2 eggs. Serve immediately. Serves 6.
Recipe by Chef Josh Lawler, Chef/Owner, The Farm and Fisherman, Philadelphia.