[Easy Recipe] Jamón Iberico De Bellota With Poached Egg Toast

Toast the sourdough bread slices until golden brown.

In a small saucepan, bring water to a gentle simmer and add the white vinegar.

Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.

Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Remove the poached eggs with a slotted spoon and drain on paper towels.

Drizzle olive oil over the toasted bread and season with salt and pepper.

Place a slice of Jamón Iberico de Bellota on each piece of toast.

Top each toast with a poached egg.

Garnish with chopped chives and additional black pepper if desired.

Equipment Needed

Spice Level:

Dietary