Egg Poached Ham Toast

Egg Poached Ham Toast

Egg Poached Ham Toast

Egg Poached Ham Toast


A great appetizer. The perfect breakfast. My gastronomic love for poached eggis boundless. I really love to cook it. It’s a fascinating process and prepare it the old fashioned way, the only condition is that an egg should be fresh. To boil an egg I twisting funnel in lightly salted boiling water, almost break the egg into a funnel, turn down the heat and over 3 minutes, you’re done. Vinegar I didn’t add, but if you are cooking for the first time, according to the rules of cooking, Iadd 1 tablespoon of vinegar to 1 gallon of water. In some sources, water no salt, and add vinegar to only egg took a neat, dense form. But since I don’t like vinegar, in principle I the counrty House but I without him.

Now lets move on to the toasts. Very impressive look at the plate, the perfect combination of ingredientsexcept maybe breakfast is better? And quite a bit oftime to prepare.



  • 2 good slice of bread
  • extra virgin olive oil
  • 6 asparagus 
  • 1/2 teaspoon smoked paprika or a simple red paprika
  • 2 large, fresh chicken eggs
  • 2 thin slices of Parma ham



Blanch asparagus in boiling, lightly salty water ~ 4 min. Pre wash it and removing the gross part. Remove from heat, drain. Dry bread in preheated skillet without adding butter, put the slices on a plate and sprinkle with oil. Wrap the asparagus (3 pieces) Parma ham, put on the bread, put the poached egg, sprinkle with paprika.

Bon Appetit!

For breakfast you can also Cook Cantaloupe and grilled cheese Salad

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