Poached Eggs with Prosciutto Mozzarella and Basil

Poached Eggs with Prosciutto Mozzarella and Basil


  • 1-2 eggs per person, poached

  • Fresh mozzarella cheese, torn into chunks

  • Prosciutto, torn into pieces

  • Fresh basil, roughly chopped

  • Extra virgin olive oil for drizzling

  • Kosher salt and freshly ground black pepper


  1. Arrange the prosciutto and mozzarella on a plate.

  2.  Top with the poached eggs and a bit of basil.

  3. Drizzle the whole thing with olive oil and a pinch of salt and plenty of freshly ground pepper.

How to Poach an Egg

My method for how to poach an egg is super simple! Here’s how it goes:

  1.     First, crack an egg into a small bowl or ramekin. This step will allow you to gently slip the egg into the boiling water later on. You’ll also know that the yolk is intact.

  2.     Next, bring a medium pot of water to a gentle boil. Bubbles will be forming on the bottom of the pot and rising to the surface, and the water will be steaming, but it won’t be bouncing and bubbling rapidly. Adjust the heat so that it maintains this simmer.

  3.     Then, add a tablespoon of white wine vinegar and stir. Stir the water in a circular motion to create a vortex at the center of the pot. Carefully pour the cracked egg into the center of the vortex, and gently stir again.

  4.     Finally, simmer. Set a timer for 3 1/2 minutes. Some egg white may rise to the surface of the water as the egg cooks. That’s ok! Just skim it off the top and continue cooking. When the timer goes off, use a slotted spoon to remove the egg from the hot water and lightly tap it with your finger to test for doneness. Feel free to return it to the water if you prefer a firmer yolk. When the egg is cooked to your liking, it’s ready to eat.

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