Or.. Duck Prosciutto, fried egg and arugula (rocket) in a baguette.
So I am really making this duck prosciutto I cured stretch. Friends have called me and emailed me saying “so… how is that duck prosciutto?”.. which I am taking to mean “hey, buddy, you call yourself a friend!! – you are hoarding that gold to yourself aren’t you.. come on, share the love, I thought we were friends”.
My rather cheeky sense of humor means that I am going to keep posting photos and recipes of different ways to use the prosciutto until it is all gone! (cue evil laugh).
There really is nothing to this one to be honest – it is all just simply about good quality ingredients. This would taste pretty rubbish if a crappy loaf was used.. if the egg was from some dodgy battery farm, and the duck prosciutto was replaced with a cheap ham. Not to mention some rather bland mass produced arugula (rocket to us Brits).
Something so simple has now become somewhat of an obsession. I have been working on a redesign of my blog, and have been considering using this image for a new title bar. I have stared at it for a good few evenings in a row now, and I keep getting a hankering for the incredible mix of egg and duck prosciutto. Thankfully I only have to go down some stairs, and yank some of the ducky loveliness out of the fridge, and the craving is cured. I would of course love take credit for this, but I cannot really – I mean, seriously, I have lost count how many egg and prosciutto sandwiches I have had around the world. Not my brain on this one – I just used this home cured duck prosciutto that I happened to have in the fridge.
So what is so great about it? Well, it is just the mix of a runny yolk and the prosciutto to be hoenst. The mix is just great – especially since the heat from the egg just melts a little of that duck fat. Of course, the peppery bite of the arugula is a great contrast, and a little really good sea salt just finishes the whole deal.
I just really wish I was home everyday at lunchtime so I could constantly make these.
Duck Prosciutto, fried egg and arugula sandwich (serves 2)
(I cannot believe I am even writing a recipe for this..)
Duck prosicutto – at least 8 slices
Really good, fresh baguette
2 local farm, pasture raised eggs (YES, it makes a big difference)
really good quality sea salt
Put a little butter in a non-stick or carbon steel pan. Heat until the butter is hot. Crack the egg into the pan. Cook until the white is just set. Flip the egg over, and cook for about 10 seconds. Alternatively you can just add a little more butter to the pan, and using a spatula or spoon, flick the fat over the top of the egg, just to set the yolk slightly.
Cut 6″ sections of baguette. Slice these sections lengthwise, but not all the way through. Line with some of the arugula. Lay the duck prosciutto in. Top with the egg, and a little sprinkle of sea salt.
If you asked Danika how she likes hers, she would insist on the addition of some Dijon mustard. Me, I like it just as simple as can be.