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Cherry tomato, wild mushroom, crisp prosciutto and poached egg bruschetta

A home-style Cherry tomato, wild mushroom, crisp prosciutto and poached egg bruschetta made with Olive Oil, Balsamic Vinegar, White Wine Vinegar, and Toasted White Country Style Bread. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 2 tbsp
• 2 tbsp
• 1 slice

Method (preview)

1. 1

   Heat one tablespoon of the olive oil together with the butter in a frying pan and gently fry the mushrooms for 4-5 minutes, or until softened.

2. 2

   In a separate, non-reactive pan, heat another tablespoon of the oil and fry the tomatoes with the balsamic vinegar for 4-5 minutes, or until softened.

3. 3

   Bring a pan of water to the boil, then reduce the heat and add the vinegar.

4. 4

   Remove with a slotted spoon and drain on kitchen paper.

5. 5

   Heat the remaining olive oil in a pan and fry the prosciutto for 1-2 minutes, or until crisp.

6. 6

   To serve, place the toasted bread on a serving plate and spoon over the mushrooms, followed by the tomato and egg.

7. 7

   Lay the crisp prosciutto over the top, then season with salt and freshly ground black pepper.

8. 8

   Serve immediately.