Poached Egg with Crumbled Toast (Uovo in Camicia)

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A perfectly poached egg with good toast and lots of cracked black pepper. Thanks to glutenfreefoodies for the photo.

Beyond a perfectly roasted chicken and a plate of linguine with extra virgin olive oil and grated Parmigiano Reggiano there are few dishes that can come close to the texture and flavor of a gently Poached Egg with Crumbled Toast (Uovo in Camicia).  Here’s our easy recipe:

Poached Egg with Crumbled Toast
  • 1 large egg
  • Kosher salt and freshly cracked pepper
  • Olive Oil
  • 1 piece of toasted bread (this can be whatever bread you have around
  • the house and doesn't need to be sliced, English style, toast)
  • 1 tablespoon of red wine vinegar
  1. Bring about two cups of water to a boil and add 1 tablespoon of red wine vinegar (the vinegar will help keep the egg white from dispersing). Place your heat on simmer and gently crack 1 egg into the simmering liquid (some folks use a ladle to lower the egg into the water).
  2. Cook the egg for 3.5 - 4 minutes depending on the size of the egg. Next, gently scoop the egg from the simmering water with a slotted spoon; making sure to get rid of as much water from the egg as possible.
  3. In a large bowl, crumble your toast into bite size pieces and drizzle with olive oil and add salt and pepper to taste. Give the mixture a quick toss and place your poached egg on top of the bread (drizzle some more olive oil over the egg and add a bit more salt and pepper).
  4. The egg should be runny and your toast should absorb the egg and olive oil. If you happen to have some prosciutto di parma in your fridge, hand shred some pieces over the mixture. Enjoy with a cup of steaming coffee or a glass of orange juice

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