This is a very simple breakfast, lunch or light dinner that ends up being a whole lot better for you than the old brunch stand by, Eggs Benedict. It's not fancy, so I wouldn't serve it as part of a brunch, but it sure is delicious.
1/4 lb prosciutto
Really good sliced bread
parm cheese, sliced
So, the key is really the poaching of the eggs, which I used to screw up monumentally in the past. But then I came across this lovely under 4 minute video on Facebook and it changed my egg poaching life for the better: Perfect Poached Egg. So, now you poach your eggs, toast up your bread, put the eggs on the toast, add salt and pepper, cover with a slice or so of prosciutto and shred a few slices of parm cheese on top. You can even eat it with your hands. But make sure you have a napkin, as that runny yummy yolk can be a bit of a mess.