The weekend is here and I’m excited to make my super satisfying Poached Egg Breakfast Sandwich...All of last week was spent counting down the days until the weekend. It’s been a very busy grinding long week and my husband and I need to reward our selfs on being a united front on all that has been thrown our way and enjoying the our journey together one victory at a time…So last night, we had date night at one of our favorite restaurants in hollywood “Cheebo” with the fabulous crowd and an amazing bottle of Malbec. We love “Cheebo” because everything on the menu is organic and simply delicious with great ambience. We sat talking about our adventures during the week and what we’ve been able to accomplish, as well as what’s next that we as a family need to get done.
Now it’s the weekend and I want to keep our grateful ambience going, so that’s what I did. I made a super simple Poached Egg Breakfast Sandwich and sat over it for longer than usual enjoying every last bite. Nurturing our souls as much as anything else!
Don’t forget to reward yourself and your love one…
Ali in the Valley
Ingredients
- 4 slices of prosciutto
- 1/4 cup vinegar
- 2 large organic eggs
- 1 tbsp. butter
- 1 cup fresh arugula
- 2 english muffins or bagels (cut in half and toasted)
- sea salt and cracked pepper
- Extra-virgin olive oil to drizzle
- I added a little left over guacamole to my muffin. Yum
Directions
- Preheat the oven to 425 degrees.
- Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15, or until crispy.
- While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.
- Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain of excess water. Do the same with the second egg.
- Toast the bagel halves and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.
