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Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce

Makes 4 servings

With her beautiful breakfast entrées, executive chef Johanna Trujillo makes dining elsewhere in the valley almost unnecessary for guests of the Santa Ynez Inn

Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce

James Carrier
 3 tablespoons butter or margarine, at room temperature
 2 tablespoons Dijon mustard
 1/2 cup dry white wine
 1/4 cup minced shallots
 1 cup whipping cream
  Salt and pepper
 8 large eggs
 4 thick slices (about 2 oz. each) challah
 4 ounces Appenzell or gruyère cheese, thinly sliced
 4 ounces thinly sliced prosciutto
 4 ounces salad mix (about 2 qts.), rinsed and crisped
Step 1

In a small bowl, with a fork, blend butter and 1 tablespoon mustard.

Step 2

Combine wine and shallots in a 1 1/2- to 2-quart pan; stir often over medium-high heat until liquid is almost evaporated, 5 to 6 minutes. Whisk in cream and remaining 1 tablespoon mustard. Simmer, stirring often, until sauce is reduced to 1 cup and is thick enough to coat spoon in a velvety layer, 8 to 10 minutes. Add salt and pepper to taste.

Step 3

Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 inches of water to a boil. With a slotted spoon, immerse each whole egg in water for 10 seconds. Lift out. Pour out all but 1 inch water; reduce heat so bubbles on pan bottom pop to the surface only occasionally.

Step 4

Spread 1 1/2 teaspoons mustard butter on one side of each slice of bread. Lay, buttered side down, on a griddle or in two 10- to 12-inch frying pans over medium-high heat; spread remaining butter mixture over tops of slices. When bottoms are lightly browned, in about 3 minutes, turn slices over. Top equally with cheese. Reduce heat to medium.

Step 5

One at a time, crack eggs and, holding close to surface of water, break open and let egg slide in. Cook to desired doneness (poke with a spoon to check), 4 minutes for soft yolks.

Step 6

When cheese on sandwiches begins to melt, in 2 to 3 minutes, top with prosciutto; cook until warm, about 2 minutes.

Step 7

Mound salad mix on plates. Transfer a sandwich to each mound. With a slotted spoon, lift poached eggs from water and set two on each sandwich. Ladle mustard-wine sauce over eggs. Serve immediately, adding more salt and pepper to taste.

Step 8

Notes: The mustard butter and mustard-wine sauce (steps 1 and 2) can be made up to 1 day ahead; cover each and chill. Warm sauce over low heat or reheat in a microwave oven at full power (100%), stirring occasionally, to use. Garnish sandwiches with fresh chive spears.

Step 9

Nutritional analysis per sandwich.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 768Calories from Fat 63
% Daily Value *
Total Fat 54g84%

Saturated Fat 27g135%
Cholesterol 598mg200%
Sodium 1321mg56%
Total Carbohydrate 33g11%

Dietary Fiber 1.7g7%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.