Bruschetta with Lost Egg and Parma Ham

Dice tomatoes, finely chop olives. Sauté shallots in a frying pan with olive oil until soft. Add diced tomatoes and olives and warm. Toast the bread slices on both sides in a frying pan with olive oil. Meanwhile, put 1 liter of water with 1 tbsp vinegar and 1 tbsp salt and bring to a boil.

Halve the garlic and rub the slices of bread with the garlic clove. Next, top with Parma ham and add the melted tomatoes on top. Sprinkle with basil leaves.

Beat the eggs one by one in cups and put them in the hot (just before boiling point) water. Using a slotted spoon, keep checking to make sure the eggs are not touching.

Let the water boil and then remove the saucepan from the stove and let the eggs cook for about 3 minutes. Remove them with a slotted spoon and put them on the bread.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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