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🍳 Crunchy Toast with Poached Egg, Serrano Ham, and Pesto

467 kcal · 30 min · 4 servings

Ingredients

• Spring onions 1 bunch
• Olive oil 2 tbsp
• Salt 1 pinch
• Pepper, mixed 1 pinch
• Farmhouse mild bread 2 slices
• Garlic cloves 1 clove
• White wine vinegar 1 tbsp
• Eggs 4 pcs
• Serrano ham 4 slices
• Cherry tomatoes 50 g
• Salad mix 50 g
• Pesto alla Genovese 2 tbsp

Instructions

1. 1. Wash the spring onions thoroughly and shake them dry.
2. 2. Remove the hard root ends from the spring onions.
3. 3. Place the spring onions in a bowl and toss them with some oil, salt, and pepper.
4. 4. Preheat a grill pan.
5. 5. Grill the spring onions in the hot pan for about 5 minutes until they are tender.
6. 6. Turn the spring onions occasionally while grilling.
7. 7. Drizzle some olive oil onto the bread slices.
8. 8. Grill the bread for about 2 minutes per side in the grill pan.
9. 9. Halve a clove of garlic.
10. 10. Rub the warm grilled bread with the cut side of the garlic clove.
11. 11. Fill a wide pot with water and add some vinegar.
12. 12. Bring the water in the pot to a boil.
13. 13. Reduce the heat so that the water simmers gently and does not bubble vigorously.
14. 14. Crack four eggs individually.
15. 15. Gently slide the eggs one by one into the hot vinegar water.
16. 16. Let the eggs cook for about 2 to 3 minutes until the whites are set.
17. 17. Carefully lift the poached eggs out of the water with a slotted spoon.
18. 18. Place the prepared toast on the plates.
19. 19. Top the bread with the grilled spring onions.
20. 20. Place slices of Serrano ham on the bread.
21. 21. Place a poached egg on each slice.
22. 22. Add cherry tomatoes and fresh salad as a side.
23. 23. Drizzle pesto over the egg and the bread.
24. 24. Serve the dish immediately and enjoy.

Nutrition per serving

• kcal: 467
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 32 g