Prosciutto & Poached Egg Tartine
Kosher salt and freshly ground pepper
2 T. 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
Pour water into a large sautÃ© 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 towelâ€“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.