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Polenta with Poached Eggs, Prosciutto, and Pecorino
- Serves
4
- Difficulty
Medium
By Brigit Binns
Published 2013
This is my go-to brunch dish for small gatherings. I love the way the yolks ooze into the soft, creamy polenta.
Ingredients
2 tsp 8 thinslices 1½ tsp
Method
In a large frying pan, warm the oil over medium heat. Add the prosciutto slices in a single layer and cook, turning once, until the slices are hot and begin to crisp at the edges, about 5 minutes. Remove from the heat and keep warm.
In a large, heavy saucepan, bring
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