Green Eggs & Ham w Tomato & Stracciatella

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By Darren Purchese

Stracciatella di bufala is a soft cheese made from Italian buffalo milk. When it is being made it’s stretched to form shreds which is where the name originates, and it is a spectacular cheese. It’s rich, creamy, super spreadable and so yummy.

There’s an intentional Italian feel to this breakky that will have you thinking you’ve woken up in an idyllic part of the Italian countryside. The green part of the eggs is a basil pesto spooned over the soft poached eggs, which works so well with this and all of the other fresh simple ingredients, the ham part is made from finely shaved prosciutto.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

2
servings

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Ingredients

Servings

metric
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160g tomatoes, assorted variety
1tbsp red wine vinegar
 to taste  salt flakes
 to taste  cracked black pepper, freshly ground
2 slices olive bread, or plain sourdough 2 cm thick
4tbsp olive oil
1 garlic clove, cut in half
2 whole eggs, fresh, room temperature – cracked into two ramekins
6 slices Proscuitto, thin
2tbsp pesto – see recipe
100g stracciatella
1

For the tomatoes… cut the tomatoes into small chunks and add them to a bowl with the vinegar, season with the salt and pepper. Leave to sit for a minimum of 10 minutes at room temperature before using.

 

2

For the eggs… add water halfway up a medium saucepan and place over a medium heat. Bring the water to a boil and reduce the heat to a gentle simmer. Stir the water with a large spoon to create a whirlpool and add the eggs inside by gently pouring each egg into the pan using the saucers. Turn the heat off and leave the eggs to ‘poach’ gently in the hot water. The eggs should be a perfect shape and set with a runny yolk after 4 – 6 minutes in the pan.

 

3

For the bread… use a pastry brush to brush the olive oil onto the two slices of bread. Char and toast the bread on a cast iron stove top grill or on the BBQ. Remove from the grill and rub the cut side of the garlic cloves onto the bread.

 

4

To serve… put the slices or toast onto two warmed plates. Spoon or spread the Stracciatella onto each slice of toasted bread and add the egg to each slice using a slotted spoon. Arrange the tomatoes and spoon the pesto over the egg. Serve immediately with the prosciutto.

 

1
0 hours 0 minutes

For the tomatoes… cut the tomatoes into small chunks and add them to a bowl with the vinegar, season with the salt and pepper. Leave to sit for a minimum of 10 minutes at room temperature before using.

2
0 hours 0 minutes

For the eggs… add water halfway up a medium saucepan and place over a medium heat. Bring the water to a boil and reduce the heat to a gentle simmer. Stir the water with a large spoon to create a whirlpool and add the eggs inside by gently pouring each egg into the pan using the saucers. Turn the heat off and leave the eggs to ‘poach’ gently in the hot water. The eggs should be a perfect shape and set with a runny yolk after 4 – 6 minutes in the pan.

3
0 hours 0 minutes

For the bread… use a pastry brush to brush the olive oil onto the two slices of bread. Char and toast the bread on a cast iron stove top grill or on the BBQ. Remove from the grill and rub the cut side of the garlic cloves onto the bread.

4
0 hours 0 minutes

To serve… put the slices or toast onto two warmed plates. Spoon or spread the Stracciatella onto each slice of toasted bread and add the egg to each slice using a slotted spoon. Arrange the tomatoes and spoon the pesto over the egg. Serve immediately with the prosciutto.