Ham Salad with Poached Egg

Fresh Basil Leaves

Prosciutto

Fresh tomatoes when in season, or cherry tomatoes year-round

Egg

Fresh Ground Sea Salt & Pepper (I love Himalayan Pink Sea Salt)

Wash basil leaves and pat dry with paper towel.  Arrange on your plate. Place proscuitto perfectly on your plate.  Slice tomatoes and add to your plating.  Poach your egg.  Add enough water to cover your egg to a shallow skillet.  Bring to a simmer and then stir the water with a whisk to get it swirling (think tornado-this will keep your egg from spreading out in the water).   Add your egg to the still swirling water and allow to simmer until cooked to your liking. Remove the cooked egg with a slotted spoon and place gently on top of your plate.  Season with a touch of fresh ground salt and pepper.