Breakfast · Italian · 10 min
Uova in Purgatorio con Prosciutto e Focaccia
- Calories
- 460
- Protein
- 38g
- Carbs
- 32g
- Fat
- 21g
Ingredients
- 1 tsp extra virgin olive oil
- 78.3 g prosciutto
- 133 g grape tomatoes
- 30 g spinach
- 1.496 each egg
- 1 pinch salt
- 1 pinch black pepper
- 1.9233 slice focaccia bread
Method
- 01In a small non-stick skillet, heat 0.5 tsp olive oil over medium heat. Add chopped prosciutto and cook for 2 to 3 minutes until edges crisp.
- 02Add halved grape tomatoes and cook for 3 to 4 minutes until softened and releasing juices. Stir in fresh spinach and cook until wilted, about 30 seconds.
- 03Create two small wells in the tomato-spinach mixture. Crack the eggs directly into the wells.
- 04Cover the skillet with a lid and steam over low-medium heat for 2 to 3 minutes until egg whites are set and opaque and yolks reach a minimum safe temperature of 160°F (71°C) or remain soft as desired. Season with a pinch of salt and black pepper.
- 05Brush focaccia slice with remaining 0.5 tsp olive oil and toast in a toaster or skillet until golden. Serve immediately alongside the egg skillet.
Cook it with the whole plan around it
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