Pan-poached eggs with parma ham and rocket

Ingredients for Pan-poached eggs with parma ham and rocket

Instructions for Pan-poached eggs with parma ham and rocket

To prepare the Pan-poached eggs with parma ham and rocket recipe, please follow these instructions:

Mix together the scallions, parsley, oil and salt in a small bowl. Toast bread slices lightly and butter 1 tbsp. by onion-oil mixture onto each piece. Advantage the rest of the mixture into the bottom and up the sides of four small refractory bowls, which are large enough to accommodate 2 eggs each.

Beat two eggs in each dish and put them in a large skillet. Pour water around the bowls until it reaches halfway up. Set pan over medium heat and warm up, to the water some gruel is. Turn down the heat and simmer 6 minutes or until the whites are firm. While some gruel is eggs, salad on bread is distributed, and 2 slices of ham on each. Take the cups out of the water and turn the eggs out on the bread slices. Garnish with parsley sprigs.

Serve immediately.