Parma ham bruschetta
Ingredients
- 1 large British Lion egg
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2 thick slices ciabatta bread weighing total 50g/2oz
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5ml/1 tsp olive oil
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1 large tomato, seeded and diced
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15ml/1 tbsp snipped fresh basil
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salt and freshly ground black pepper
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1 slice Parma ham, halved
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handful fresh rocket leaves
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15ml/1 tbsp virtually fat free vinaigrette style dressing
Preparation time: 5 mins, cooking time: 6 mins, serves: 1.
Parma ham bruschetta is perfect for that special brunch or lunch.
Method
- Place the egg in a small pan of cold water. Bring slowly to the boil, then cook for 6 mins. Drain, rinse in cold water, tap the shell all over and remove. Slice the egg.
- Brush both sides of the bread with the oil and cook under a hot grill until golden and crisp on both sides. Mix the tomato and basil with plenty of seasoning.
- Divide the tomato between the bread slices, top each with the ham and eggs. Top with a handful of fresh rocket. Finally drizzle a little dressing over each. Serve immediately.