Enhance your poached egg on toast with an Italian touch by adding Veroni Prosciutto and radicchio. You will love it!

4 slices of whole wheatl bread
4 eggs
3 oz of Italian Prosciutto
vinegar (1tsp per liter of water)
2 tbsp of extra virgin oil
2 radicchio
2 tbsp of balsamic vinegar

  • Start with cooking radicchio in a large pan with 2 tbsp of oil. Add a bit rosemary, salt and pepper and balsamic vinegar. Cook it until tender for about 4 minute

For the poached egg

  • Bring a large pot of water to boil and add one tablespoon of light-colored vinegar, then reduce to low
  •  Crack the egg into a small bowl, stir the water to create a swirl and gently slip the egg in the pot
  •  When the egg is done, use a spoon to scoop it out
  • Toast the whole wheat bread, when it’s ready, put the poached egg on top with radicchio and some slices of Italian Prosciutto