Eggs Florentine with Crispy Prosciutto

Eggs Florentine with Crispy Prosciutto offers a delightful start to the day with its creamy poached eggs nestled on a bed of sautéed spinach and topped with crunchy prosciutto. This dish elevates the classic Eggs Florentine with added texture and savory elements. Mastering the poached eggs is essential, ensuring the yolks remain perfectly runny while the whites are set. The combination of flavors, from the tender spinach to the salty prosciutto, creates a harmonious and elegant meal suitable for a special brunch or breakfast gathering.

Ingredients

• 4 large eggs
• 8 oz baby spinach
• 4 slices prosciutto
• 2 Tbsp white vinegar
• 1 Tbsp olive oil

Instructions

1. Fill a large saucepan with water and bring to a gentle simmer over medium heat.
2. Add the white vinegar to the water, stirring to combine.
3. Crack each egg into a small cup or bowl to keep the yolk intact.
4. Gently slide the eggs, one at a time, into the simmering water, maintaining a gentle simmer.
5. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny.
6. In a separate pan, heat the olive oil over medium heat.
7. Add the baby spinach and sauté for 2-3 minutes until wilted.
8. In another pan, cook the prosciutto slices over medium heat until they are golden and crispy.
9. To assemble, divide the sautéed spinach among the serving plates.
10. Place a poached egg on top of each bed of spinach.
11. Finish each plate by topping with crispy prosciutto, then serve immediately.

Keywords: Elegant, Savory, Creamy, Breakfast, French

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