Poached egg, Prosciutto di San Daniele, Grana Padano & rocket with truffle dressing
2 free range eggs
6 slices of Prosciutto di San Daniele
50g Grana Padano, shaved
Handful of rocket
2 tbsp sherry vinegar
2 tbsp truffle oil
50ml white wine vinegar
To make the dressing, whisk the sherry vinegar and the truffle oil together. In a medium pot, bring some water to the boil with the vinegar. Poach the eggs until soft and then strain on a paper towel.
Dress the rocket in some of the dressing and season. On a plate, build up a nest of the rocket, Prosciutto di San Daniele and Grana Padano shavings. Place the egg on top, and finish with a good twist of black pepper on top and a pinch of sea salt.