Sautéed mushrooms with iberian acorn-fed ham and poached egg

This time we propose a sautéed mushrooms with Iberian ham, we will use sliced Iberian acorn-fed ham Tomás López.

Iberian Acorn-Fed Ham

Sautéed mushrooms with Iberian Acorn-Fed Ham and poached egg


– 1 jar of canned mushrooms

– 4 slices of Iberian acorn-fed ham.

– 1 egg.

– Virgin olive oil.

– Salt and pepper.

– White vinegar.

– Chopped garlic and parsley.


In a frying pan, with a little olive oil, sauté the mushrooms.

Add the chopped garlic and parsley.

In a saucepan, bring water to boil. When the water boils, lower the heat. Add salt and a little white vinegar. Swirl the water in the saucepan with a spoon.

Break the egg and put it in a vol. Introduce it in the water and let it cook for 4 minutes, giving it a round shape with the help of a spoon, covering the yolk with the white as it cooks.

Serve a base of mushrooms with slices of ham on top and finally the poached egg, making sure it does not break.

Enjoy it!! Bon appétit!

Sautéed mushrooms with iberian ham and poached egg

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