Poached Egg and Prosciutto Open-Faced Sandwich

To put it out there as simply as possible, sandwiches in France are amazing.

I've developed a new appreciation for sandwiches in this beautiful city, where for 2 euros and 50 centimes you can buy a sandwich that will make your mouth water and your taste buds go wild. Every corner you turn you see fresh baguettes featuring anything from tuna and curried chicken to the French staple - ham, fromage, and a good slab of butter. Simply divine.

I get spoiled here, and I buy bread that is almost other-worldly, but in reality if you buy a fresh baguette from your local supermarket you'll likely be eating something pretty tasty.

To make a sandwich like the one in the picture, slice open a piece of bread and rub olive on each side with a paper towel. Next place some basil leaves, lettuce leaves, a slice of prosciutto, and some grated emmental on each bread slice.

Boil water and 1 tablespoon vinegar in a saucepan, and bring to a simmer. For each egg (if you want two), crack them into a teacup or another small dish. Gently slide them into the simmering water, and move them slowly back and forth with a wooden spoon to make sure the whites envelope the yolk. Simmer for about 3 minutes, then with a slotted spoon lift them out of the water, and place them on each bread slice. Sprinkle with salt and pepper, and enjoy. I devoured mine, I'm glad no one was here to witness it.

Of course you can change this however you like - use ham or bacon instead of prosciutto, and parmesan, gruyere, or cheddar instead of emmental. Same with the herbs and the oil, feel free to change up the basil to rosemary, thyme, or parsley, and use mayo or butter instead of olive oil.

Merci, et je vous souhaite une trés bonne soirée!