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.
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!