Salty. Sweet. Porky. Yolky. Cheesy. Buttery. Trust me, this is the breakfast of your dreams!
Life right now is all about that balance, baby. So I’ve been fully half-ass diving into a mostly-healthy lifestyle. I’m even exercising a little bit. Gasp! But some days, I want to indulge a little bit without diving off the deep end. I’m craving bread, and meat, and cheese! So let’s indulge in some tastebud bursting, gourmet fanciness that will leave you satiated, but without all that pesky self-loathing.
Observe: the perfect soft-boiled egg. It sounds daunting, but is actually foolproof if you follow my lead. And instead of dipping in some lame-ass toast sticks, let’s celebrate our inner culinarian with a truly inspired combination.
1 loaf of unsliced country white bread
8 oz crumbled bleu cheese
6 slices prosciutto
1/4 cup fig jam
2 tbs butter
First, let’s pre-heat that oven of yours to 375° and get to work on our tiny pork soldiers. Cut 4 slices of bread about 1” thick. Then cut off the crusts, and slice each piece into 3 portions. This will give you 3 breadsticks per serving you math geniuses.
Get a large pan over medium-high heat and melt in your butter. Toss in the breadsticks and turn to brown on each side. Remove your sticks and get your assembly line ready on a non-stick baking sheet.
First schmear a generous layer of fig jam on the top of each toast, then sprinkle on some bleu cheese. Cut your prosciutto in half and wrap the toast with the half-slice, seam side down.
Now, here is where some serious timing comes into play. The hardest thing about getting breakfast for a crowd is getting your eggs and your accouterments on the table at the same time. So, get ready to pop the toasts into the oven and immediately start on the eggs.
Get a small sauce pot and gently put in your eggs. Fill the pot with enough cold water until the eggs are just covered. Get the pot on the stove and crank the heat to high. Once the water comes to a boil, set your timer for 3 minutes exactly. Use these precious minutes to contemplate life, set the table, or manga any leftover prosciutto you may have intentionally purchased. Dealer’s choice.
When your 3 minutes are up, remove the eggs with a spoon or a small strainer and pop them right into your egg cups. Now get those prosciutto bundles out of the oven and onto the plate. I like to de-tip my egg immediately to slow down any carry-over cooking that would thwart my efforts in seriously perfect yolks. And crack on a little black pepper while you’re at it. Sprinkle on a little salt if desired, but don’t go crazy because of the prosciutto and bleu cheese.
Squidge in your salty, sweet, toasty masterpieces and truly experience what indulgence is about. This combo is one for the history books.
- 1 loaf of unsliced country white bread
- 4 eggs
- 8 oz crumbled bleu cheese
- 6 slices prosciutto
- ¼ cup fig jam
- 2 tbs butter
- Pre-heat that oven of yours to 375°
- Cut 4 slices of bread about 1” thick
- Then cut off the crusts, and slice each piece into 3 portions
- Get a large pan over medium-high heat and melt in your butter
- Toss in the breadsticks and turn to brown on each side
- Spread a generous layer of fig jam on the top of each toast, then sprinkle on some bleu cheese
- Cut your prosciutto in half and wrap the toast with the half-slice, seam side down and bake
- Get a small sauce pot and gently put in your eggs
- Fill the pot with enough cold water until the eggs are just covered and bring to a boil
- Once the water comes to a boil, set your timer for 3 minutes exactly
- When your 3 minutes are up, remove the eggs and pop them into your egg cups
- Remove your toast from the oven as soon as the eggs are done
- Serve with lots of cracked black pepper