Tea poached eggs and crispy prosciutto
Serves 1-2 | Cooking time 10 min
This is a modified version of (breakfast) eggs and bacon.
Serves 1-2 | Cooking time 10 min
This is a modified version of (breakfast) eggs and bacon.
Ingredients
✧ 12-15 g/0.4-0.5 oz prosciutto crudo (1 slice)
✧ 25 g/0.88 oz/0.22 sticks salted butter
✧ 2 teaspoons chil(l)i flakes
✧ 2-3 tablespoons soy sauce
✧ 500 ml strong white tea
✧ 4 eggs
✧ two 35x35 cm/13.8 x 13.8’’ pieces of densely woven cheesecloth for poaching
✧ (a small handful of sprouts or herbs for garnish)
Instructions
1. Set the oven to 200°C/390°F/gas mark 6, no fan.
2. Make "nests" of the cheesecloth by tying all corners into small knots.
3. Cut frequent (interval 0.5-0.7cm/0.2-0.3’’) dash lines (2.0-2.5 cm/0.8-1.0’’ dashes) throughout the prosciutto slice (as seen in this year’s Master Chef Australia using pork skin).
4. Turn a small rectangular or round oven dish around and spread the slice on top of the bottom to form a ”net”.
5. Cook the prosciutto in the middle part of the oven for 7-8 minutes until crispy.
6. Brew 500 ml of strong white tea (I used four organic tea bags).
7. Melt the butter on a frying pan on medium/high heat, add the chili flakes and mix.
8. Pour the tea and soy sauce in the pan and bring to boil.
9. Place the cheesecloth nests in the pan and break two eggs inside both nests.
10. Cook for 3-4 minutes, take aside and let the eggs set in the liquid for a further 1-2 minutes.
11. Drain the nests and place them on a soup dish on top of kitchen paper. Open the knots carefully and turn/pour the eggs on a serving plate.
12. Garnish with torn pieces of crispy prosciutto and optional greens.
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