Open Face Toast with Fennel, Frisee, Grano Padana and Poached Egg
Heat a deep skillet of salted water to a boil.
Whisk the lemon juice, oil and salt to taste in a bowl together in a bowl large enough to hold the fennel and frisee. Set aside
Toast the bread and keep it warm.
Adjust the heat so the water is at a gentle boil. Slip the eggs into the water (they should be completely immersed) and cook just until the whites are completely firm but the yolk is still quite runny, about 3 minutes.
Meanwhile, give the lemon dressing a quick whisk and toss the fennel and frisee in the dressing. Drape the slices of prosciutto over the warm toast. Crinkle it up a bit to give the poached eggs a ‘nest.’
Remove the eggs with a slotted spoon, letting them drain a few seconds over the water and place an egg on top of each slice of prosciutto. Scatter the dressed salad over the prosciutto and serve immediately.
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 thick slices country bread, toasted
2 large thin slices San Daniele prosciutto
2 extra large eggs
½ small head fennel, cleaned and very thinly sliced
3 cups frisee, torn into 1-inch pieces or baby arugula