Before adding eggs, this crostini combination was one of my favorite appetizers to bring to parties. One morning after such a party, I used the leftover prosciutto, goat cheese and arugula and added two poached eggs topped with drizzly olive oil and vinegar for breakfast. It was amazing. This time, I repeated that meal, but used soft-boiled eggs made in my egg cooker. Easier to eat (with your hands) and tasted heavenly!

Ingredients:

• 2 eggs
• 4 slices of a large baguette (I used an Italian baguette, so the bread was softer)
• 4 spoonfuls of crumbled goat cheese
• 1 large piece of prosciutto
• A few pieces of arugula
• Olive oil and balsamic vinegar
• Seasoning, as desired

Estim. Prep & Cook Time: 20 mins.

Steps:

• Set oven to broil on high.
• Arrange 4 baguette slices on a baking sheet. If you have time, brush some olive oil on each slice, and sprinkle some salt.
• Broil the baguette slices for just under two minutes, and remove from the oven.
• Begin soft-boiling the eggs. As I mentioned above, I use this magical egg cooker that makes perfect boiled eggs every time. I lean toward boiling them longer, so the yolks are still jammy but not liquid anymore, so they stay together later when I slice the eggs.
• While the eggs boil, spread a spoonful of crumbled goat cheese onto each crostini slice.
• Cut your slice of prosciutto into 4 smaller pieces, and fold a piece onto each crostini slice.
• When the eggs are finished boiling, place in a small bowl of cold water for about a minute. Then, carefully peel them, and use a knife to cut each egg into slices (about 4 slices per egg).
• Place 2 egg slices on each crostini. Season to taste – I used a Tuscan spice mix.
• Place a few pieces of arugula on top of each crostini.
• Drizzle with olive oil and balsamic vinegar (careful – too much will drown the bread and eggs!).
• Take a bite, take a pic, tag me, and enjoy!