Categories: Breakfast
Ingredients
- 8 3/4-inch-thick slices ciabatta bread
- 2 tbsp. olive oil
- 1 garlic clove, smashed and peeled
- 8 very thin slices prosciutto
- 2 tsp white vine vinegar
- 8 large eggs
- Small hunk Parmesan
- Kosher salt and black pepper
Directions
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Preheat the broiler.
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For the toasts, place the bread slices on a rimmed sheet pan and brush both sides with the oil. Broil until toasted, 1 to 2 minutes per side. Rub the garlic over the tops of the toasts.
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To crisp the prosciutto, place a large skillet over medium heat. Cooking in two batches, add the prosciutto in a single layer. Cook for 1 to 2 minutes per side, until crisp.
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Divide the toasts among plates and top with the prosciutto.
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To poach the eggs, fill a large saucepan three-quarters full with water. Place over high heat and let come to a boil. Reduce the heat to medium so the water simmers gently. Add the vinegar. Crack an egg into a small bowl. Hold the bowl just over the surface of the water and let the egg slide in. Repeat with the remaining eggs. Cook for 3-4 minutes, until the whites are set but the yolks are still soft. Use a slotted spoon to lift the eggs onto a paper towel-lined plate.
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Place an egg on top of each toast and grate Parmesan over them, as much as you like. Sprinkle with salt and pepper to taste.