Pesto and Prosciutto Poached Egg Sandwiches

Our method of poaching eggs produces great results. Break the raw eggs into custard cups, then set them in simmering water. Because the eggs cook inside the cups, they come out perfectly round. Use pasteurized eggs for safety, or cook regular eggs eight minutes or until well done.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 31%
  • Fat: 9.4g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 15.2g
  • Carbohydrate: 31.5g
  • Fiber: 2g
  • Cholesterol: 219mg
  • Iron: 3.2mg
  • Sodium: 522mg
  • Calcium: 194mg


  • 4 pasteurized large eggs
  • Cooking spray
  • 4 teaspoons commercial pesto
  • 4 teaspoons water
  • 4 multigrain English muffins, lightly toasted
  • 1 ounce very thin slices prosciutto
  • 1/4 teaspoon freshly ground black pepper


  1. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (8-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 4 minutes or until yolk is just set or until desired degree of doneness. Remove custard cups from water.
  2. Combine pesto and 4 teaspoons water. Spread 1 teaspoon pesto mixture on cut side of each of 4 English muffin halves. Divide prosciutto evenly among 4 English muffin halves.
  3. Run a small rubber spatula around outside edge of each custard cup; slide 1 egg onto each muffin half. Sprinkle eggs evenly with pepper, and drizzle each egg with 1 teaspoon remaining pesto mixture. Top with remaining muffin halves, cut side down. Serve immediately.
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