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Prosciutto di San Daniele Toast

Prosciutto di San Daniele toast with ricotta, soft poached egg, and a drizzle of olive oil.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Prosciutto di Parma.

Soft Poached Egg


  • Eggs
  • Water to cover


  1. Bring water to a boil.
  2. Gently place eggs in pot and cook for 8 minutes.
  3. Remove and ice bath to chill.



  • Toast
  • Ricotta
  • Prosciutto di San Daniele
  • Soft poached egg
  • Olive oil
  • Chive
  • Salt and pepper


  1. Sear toast on la plancha or in a toaster oven.
  2. Spread ricotta on the toast. Season with a touch of salt and pepper.
  3. Ribbon on thinly sliced Prosciutto Di San Daniele and top with the soft poached egg.
  4. Drizzle with olive oil and garnish with thinly sliced chive.