Prosciutto Poached Egg Salad

If there is anything I know how to do well, it is breakfast. I am a master omelette maker, a fabulous bacon frier, and I can bake up a mean scone. But there is one wild animal of the breakfast food variety that has always alluded me… the poached egg. It is the same story every time: I get the nerve to attempt the technique, carefully prep my tools, and then fail miserably, ending up with a pan full of watery egg soup. Admittedly, a lot of this has to do with the lack of finesse I possess as a human in general (ever heard of the “bull in a china shop” syndrome?). But this year, I am committed to changing this. I will catch that elusive poached egg, goddamit, come hell or (eggy) water! My foodie rant today was egged on (pun intended!) by this amazing real wedding. Therese and Richard’s rustic Swedish nuptials have all the fixings for a dreamy brunch. Farmhouse atmosphere, mixed vintage china, and delicious food to boot. And they served a fabulous take on poached magic for their appetizer. So, with a little help from Julia Child and a lot of inspiration for this happy couple, join me as I attempt a recipe for a Prosciutto Poached Egg Salad.

PROSCIUTTO POACHED EGG SALAD

INGREDIENTS

2 large eggs
2 strips of prosciutto
3 heirloom cherry tomatoes (quartered)
1 stock of asparagus
1/2 cup of red cabbage (shredded)
1 tablespoon of balsamic vinegar
1 teaspoon of salt
1 teaspoon of olive oil

INSTRUCTIONS

To make a poached egg, bring half a pot full of water to a boil and poke a hole in one of the ends of the egg. Place the egg on a slotted spoon and dip the egg in the boiling water for approximately 10 seconds. Remove and let the egg cool. Bring the water to a simmer and then gently crack open the shell to the egg and place the egg inside the water. Cook for 2 minutes. Remove the egg and you’re done!
Sear the asparagus in hot pan with the heated olive oil. Set aside to cool.
Create the salad by platting the poached eggs on top of the shredded red cabbage. Sprinkle the salt on top of the eggs. Place the prosciutto on top, along with the cherry tomatoes and asparagus. Drizzle the balsamic vinegar on top. Enjoy!

Photographer: Photographer Loke Roos//Event Venue:Agneshill //Bakery:Cake Me Happy//DJ:DJ Robban//DIY or Handmade Goods Designer:Petras Porslin// Submitted via Two Bright Lights