Morning Eggs and Prosciutto Toasts
(Uova di Mattina e Pane Tostato con Prosciutto)
Ingredients:
4 large free-range eggs
4 slices farmhouse white bread
Butter, for spreading
8 slices prosciutto ham, cut in half lengthwise
Salt and freshly ground black pepper
Directions:
Cook the eggs in gently boiling water for three or four minutes, depending on how runny you like the egg yolks.
Meanwhile, toast the bread on both sides, then trim off the crusts.
Butter the toast and cut each slice into four strips.
Wrap prosciutto around each toast, then serve with the soft-boiled eggs, seasoned with a little salt and pepper. Serves 2.
Note: Pop the toast back under the grill once it has been buttered to keep its crunch.