Soft-boiled eggs with prosciutto-wrapped toast soldiers and porcini butter – Food & Home Magazine
To celebrate World Egg Day, we'll be scrambling to serve these soft-boiled eggs with prosciutto-wrapped toast soldiers and porcini butter all day long!
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Ingredients
- <h3>Porcini butter</h3>
- 12g dried porcini mushrooms
- olive oil, to fry
- 1 garlic clove, peeled and minced
- small handful fresh sage leaves, torn
- small handful fresh thyme leaves
- 125g butter, softened + extra, to fry
- salt
- freshly ground black pepper
- <h3>Toast soldiers</h3>
- rustica seed loaf/sourdough, sliced into 1cm-thick soldiers
- 70g prosciutto
- <h3>Eggs</h3>
- 4 extra-large eggs
- fresh thyme sprigs, to garnish
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