Open-Faced Prosciutto, Radish and Poached Egg Sandwich

Name: Open-Faced Prosciutto, Radish and Poached Egg Sandwich
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons (30 ml) white vinegar; 4 eggs; 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) lemon juice; A hint of garlic, finely chopped; 3 cups (750 ml) lamb's lettuce or mesclun; 4 to 6 radishes, thinly sliced with a mandolin; 4 slices of loaf bread, toasted; 2 tablespoons (30 ml) Dijon mustard; 8 thin slices prosciutto or Bayonne ham; Salt and pepper

5 stars (2) Rate this recipe

Preparation 20 MIN

Cooking 5 MIN
Servings 4

Ingredients
Preparation

Ingredients

Sandwich

2 tablespoons (30 ml) white vinegar
4 eggs  
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lemon juice
A hint of garlic, finely chopped
3 cups (750 ml) lamb's lettuce or mesclun
4 to 6 radishes, thinly sliced with a mandolin 
4 slices of loaf bread, toasted  
2 tablespoons (30 ml) Dijon mustard
8 thin slices prosciutto or Bayonne ham
Salt and pepper

Preparation

Sandwich

In a saucepan of salted simmering water, add the vinegar. Break the eggs into four saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolk should still be runny. Place the poached eggs on paper towels. Set aside.
In a large bowl, combine the oil, lemon juice, and garlic. Add the lamb's lettuce, radishes and toss to coat. Season with salt and pepper.
Place the bread slices on four plates. Spread with the mustard. Top with the prosciutto slices, lamb's lettuce, and eggs. Serve immediately.