Ingredients:

  • 4 large pasture-raised eggs
  • 4 slices prosciutto di Parma
  • 0.5 large avocado, sliced into thin wedges
  • 1 cup baby spinach or arugula
  • 1 tsp everything bagel seasoning
  • 0.25 tsp red pepper flakes
  • 1 tsp extra virgin olive oil

Instructions:

  1. Boil water. Fill a medium pot with 1 inch of water and bring to a rolling boil.
  2. Add 4 large pasture raised eggs. Gently lower them into the steam using a slotted spoon until they are nestled safely.
  3. Steam 7 minutes. Cover the pot tightly with a lid to trap the heat.
  4. Prepare ice bath. While eggs cook, fill a bowl with cold water and two handfuls of ice.
  5. Shock eggs. Transfer the eggs to the ice bath until the shells feel cold to the touch.
  6. Peel carefully. Crack the shells gently all over and peel under running water until the whites are smooth and shiny.
  7. Crisp prosciutto. Place 4 slices prosciutto in a dry pan over medium heat for 1 minute per side until they sizzle and curl.
  8. Slice avocado. Cut 0.5 large avocado into thin wedges and fan them out.
  9. Layer greens. Place 1 cup baby spinach or arugula on a plate as the base.
  10. Assemble plate. Slice the eggs in half, wrap each half with a piece of crispy prosciutto, and nestle them with the avocado.
  11. Season finish. Drizzle with 1 tsp extra virgin olive oil and sprinkle with 1 tsp everything bagel seasoning and 0.25 tsp red pepper flakes.