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Ingredients
- 4 eggs
- head of butter lettuce
- extra virgin olive oil
- 3 rashers of prosciutto
- chopped parsley
- salt
- pepper
Method
Soft boil 4 eggs, allow them to cool sufficiently before peeling them. Wash a head of butter lettuce and dry the leaves. Choose 8 medium-sized leaves to cup and hold the eggs. Heat 2 tbsp of extra virgin olive oil in a pan and lightly fry 3 rashers of prosciutto until crisp, turning once. Place them on some absorbent paper to drain. Slice the eggs in half (top to bottom), and arrange them yolk side up in lettuce "cups". Drizzle a little extra virgin olive oil over the top and season well with salt and pepper.
To serve
Crumble the fried prosciutto on top and finish with some chopped parsley.
