Scallion Focaccia with Poached Egg
Make a perfect breakfast sandwich at home with Scallion Focaccia from Noe Valley Bakery. This delicious breakfast recipe includes a poached egg, caramelized onions and prosciutto!
Our Focaccia with Scallion is freshly baked flatbread flavored with olive oil, sea salt & scallions.
Serves 4
Ingredients:
- Noe Valley Bakery Scallion Focaccia, cut in 4 pieces
- Caramelized Onions (recipe below)
- Olive Oil Cooking spray
- 4 poached eggs (recipe below)
- 4 slices of Prosciutto
- Sea salt and freshly cracked pepper, to taste
Instructions:
1. Make the Caramelized onions.
Place the 4 Tablespoons Of olive oil into a skillet over medium heat. Add 4 cups sliced onions (about 3 whole onions) and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste.
2. Poach the eggs
Add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft. Once the poaching time is up, use a slotted spoon to lift the poached egg out of the water. Gently drain any excess water by resting the spoon on a paper towel or kitchen towel.
3. Build the open sandwich
First, warm up the focaccia in an oven until warm. Then, place some of the caramelized onions on top of the slice of focaccia. Cover with a thin slice of Prosciutto and finally place the poached egg on top. Season the egg with sea salt and freshly cracked pepper, to taste.
Serve immediately. Enjoy!
