Crostone with Poached Egg

The crostone with poached egg is a simple and tasty dish that combines the crunchiness of toasted bread with the creaminess of the egg. Here is the recipe to prepare it.

Ingredients

• Slices of homemade bread or good quality sliced bread
• Fresh eggs (1 for each crostone)
• White vinegar (to help the egg white coagulate)
• Salt and pepper to taste
• Extra virgin olive oil
• Garlic (optional)
• Asparagus or spinach (optional for a touch of green)
• Grated cheese (optional, for example parmesan or pecorino)

Preparation

1. Start by toasting the slices of bread. If you like, you can rub them with a little garlic to add flavor.

2. Meanwhile, bring a pot full of water to a boil. Add a tablespoon of white vinegar: this will help keep the egg coagulated.

3. Crack the egg into a cup, making sure to keep the yolk intact.

4. When the water boils, lower the heat to a gentle simmer. Create a vortex in the water with a spoon and gently pour the egg into the center of the vortex. This will help the white wrap around the yolk.

5. Let the egg cook in the water for about 3 minutes if you want it soft, one minute more for a firmer texture.

6. With a slotted spoon, lift the egg from the water and let it drain.

7. Gently place the poached egg on the toasted bread.

8. Add salt and pepper to taste, a drizzle of extra virgin olive oil and, if you like, some grated cheese.

If you wish to add a touch of green, you can cook some tender asparagus or salted spinach in a pan and place them on the bread before adding the egg.

Trivia

The origin of the term “poached egg” refers to the cooking method of the egg that is “wrapped” by the white during cooking in slightly acidic water, that is “dressed” as if in a shirt, keeping the yolk soft and slightly runny.