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Tuesday, October 16, 2012

Duck eggs with broccoli and prosciutto

A lovely breakfast that takes the classic "bacon and eggs" to a whole different level. With softened broccoli, Italian prosciutto and thin strips of Parmesan cheese to create a lovely Italian-style breakfast.
Recipe adapted from here.

Last year: Scottish cardamom griddle scones with butter and honey.

Ingredients (serves 1):
  • 1 duck egg
  • salt and pepper to taste
  • 2 slices of prosciutto
  • 200-250 g broccoli
  • 1 tablespoon of Parmesan slices / shavings
  • 1/2 teaspoon virgin olive oil
  • 1/2 teaspoon white balsamic vinegar

Bring salted water to a boil. Break the broccoli in florets and put them in the boiling water. Let them cook until slightly softened, 4-5 minutes. Meanwhile, cut the prosciutto in large pieces and fry them (with no additional oil):

When the ham is crispy remove it from the pan and add the egg. Cook the egg in the fat leftover from the prosciutto to your liking (we prefer it with a still runny yolk):

Drain the broccoli and toss it with the olive oil, balsamic vinegar, salt and pepper to taste. Also sprinkle a bit of salt and pepper on the egg too (but keep in mind the ham is salty also). Transfer the broccoli in a deep plate:

Top with the prosciutto slices, then the egg and finally add the Parmesan. It's done, dig in! :)

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