Warm salad with Parma ham, poached egg and goat cheese
1 serving
15 minutes
This exquisite warm salad with Parma ham, poached egg, and goat cheese is a true example of French culinary refinement. The combination of delicate poached egg, crispy fried ham, and creamy goat cheese creates a rich texture and complex flavor—from the slight acidity of balsamic vinegar to the savory saltiness of the ham. This salad is perfect for both a morning breakfast and a cozy dinner, offering gastronomic delight. The dish's origins can be found in the traditional French love for refined salads where the freshness of greens meets the warm, rich flavors of toppings. It pairs perfectly with crispy toasts and light wine, adding an irresistible charm to the classic French dining experience.
1
To prepare poached eggs, pour 2.5 cm of water into a saucepan, add a couple of tablespoons of vinegar, and heat until the first bubbles appear.
- Vinegar: 2 tablespoons
2
Take an egg and carefully break it into a pre-prepared bowl.
- Chicken egg: 1 piece
3
As soon as the water starts to boil, the first bubbles will appear, pour the egg from the bowl into the saucepan. If the egg white sticks to the bottom of the saucepan, quickly lift it with a spatula.
- Chicken egg: 1 piece
4
Leave the egg to cook for 3-4 minutes on low heat.
5
Meanwhile, roast slices of Parma ham in a dry pan. Place the ham on a mixture of salad leaves (Corn, Radicchio, Frisée, and Romano).
- Parma ham (prosciutto di Parma): 60 g
- Mixed salad leaves: 100 g
6
Add olive oil and balsamic vinegar to the salad.
- Olive oil: 1 tablespoon
- Balsamic vinegar: 0.5 teaspoon
7
In the pan where the ham was fried, place slices of toast and lightly toast them. Flip the toasts and add pieces of goat cheese on top.
- Toast: 2 pieces
- Chicken egg: 1 piece
8
Carefully scoop the egg with a slotted spoon and place it on a plate covered with a paper towel to absorb the water.
9
Place the egg and toast with goat cheese on salad leaves.
- Chicken egg: 1 piece
- Toast: 2 pieces
10
Add freshly ground black pepper.
- Ground black pepper: to taste
