Soft-boiled eggs with prosciutto and Parmesan

Breakfast
Written By ANNA Test Kitchen

With yolks like sunshine, soft-boiled eggs are perfect for dipping.

Ingredients

4 eggs

4 slices Texas toast

8 slices prosciutto

1⁄4 cup freshly grated Parmesan

Preparation

Lightly toast 4 slices bread. Cut each slice into 4 strips (making 16 strips total). Wrap each strip with 1/2 slice prosciutto, lay on baking sheet. Repeat with remaining strips of toast. Divide Parmesan among prosciutto- wrapped toast strips, sprinkling over each one.

Soft boil eggs. At the same time, preheat broiler. Place baking sheet with prepared toast strips under the broiler and heat until Parmesan melts and prosciutto crisps on the edges.

To serve, cut the top off each egg and place in an egg cup. Serve with 4 prosciutto and Parmesan-crusted toast strips per person. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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