Monday, May 16, 2005

Pesto and Prosciutto Egg Sandwiches

Pesto and Prosciutto Egg Sandwiches (Adapted from CL)

4 large eggs
1 1/2 tablespoons pesto
1 tablespoon plus 1 teaspoon vegetable broth or water
4 English muffins, split and lightly toasted
1 1/2 ounces thinly sliced prosciutto, cut into strips
salt and fresh ground black pepper.

In a large skillet, add enough water to come about half-way to two-thirds up the side. Bring to a boil, reduce heat and let simmer.

Carefully break eggs between 4 8-ounce ramekins lightly coated with cooking spray. Gently set ramekins into the simmering water - cover pan and allow to cook until desired degree of doneness. Remove ramekins from the water.

In a small bowl, whisk together pesto and broth. Evenly drizzle the pesto mixture between the cut sides of the English muffins. Divide prosciutto evenly among four of the halves.

Slide one egg onto each muffin half with the prosciutto on the bottom. Season eggs with salt and fresh ground black pepper. Top with remaining muffin halves to serve.

Makes 4 servings.

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