Ingredients
1 English muffin, split
1 egg
1 slice prosciutto
1.5 tablespoon butter
Salt and pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Melt half the butter in a small non-stick skillet over the lowest heat possible. Crack the egg into the pan and tilt the pan so that the egg is over to one side of the skillet. Keep the pan tilted until the whites begin to set on the bottom and the egg stays in place. Sprinkle it with salt and pepper and cover. Cook for 5 or 6 minutes, until the whites are opaque but the yolk is still quite runny. If desired, flip and cook for an additional minute for over-easy style. In the meantime, toast the English muffin halves and butter them with the remaining butter. Lay the prosciutto on both halves. Top one half of the muffin with the egg, put the halves together for a sandwich, and eat immediately.