Savory French Toast with Poached Egg and Prosciutto

Savory French Toast with Poached Egg and Prosciutto

Savory French Toast with Poached Egg and Prosciutto

This is a savory take on French toast, and makes a wonderful breakfast or brunch.


  • 1 tomato

  • Basil

  • Parsley

  • Parmesan Cheese

  • Prosciutto

  • 1 tablespoon butter

  • Salt (to taste)

  • Pepper (to taste)

French Toast

  • 2 Eggs

  • 1/2 Cup of milk

  • Bread

Poached Egg

  • 1 Egg

  • 2 Tablespoons vinegar

  • 2 Tablespoons chopped parsley (garnish)


French Toast

You can use any bread that you like for this, but a thickly sliced piece will work best. Prep one slice per person and set aside.

Next, whisk your eggs and milk together well, and soak each slice of bread in the mixture. Soak both sides, and it’s best if the bread absorbs the mixture all the way to the center of the slice (rather than just coating the outsides).

Once the bread is ready, sautĂ© it in a tablespoon or so of butter until it’s golden brown on both sides, and set aside for plating.

Poached Eggs

Add a tablespoon or two of vinegar to your boiling water and crack your eggs into a bowl to prep them for poaching. You could also crack each egg into separate ramekins to make adding the eggs, one by one, easier.

Once your eggs are prepped, take a spoon and begin stirring the boiling water to create a vortex of sorts. It doesn’t have to be fast, but this bit of circular motion will help give the eggs a nice shape.

With the water spinning in circular motion, add your eggs one by one to the boiling water and allow to cook until the whites are opaque (about 3-5 minutes).

When the eggs are cooked, carefully remove them with a large spoon, onto an intermediate dish or chopping block. This allows excess water to drain off onto the intermediate dish, rather than on your toast.


Place a piece of French toast in the center of the plate and then place a thin layer of sliced tomatoes on top of the toast. Next, add a layer of prosciutto and parmesan cheese, and then carefully place your pouched egg on top of that layer.

Finish with shavings of parmesan cheese, and garnish with chopped parsley and basil.

Dish and Photo by Adrian Rodriguez

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