Creamy chickpeas; crispy, salt prosciutto (Parma ham); and soft poached eggs are fancy enough to serve as a smart brunch dish or a light lunch. Poach your eggs following the directions and you are guaranteed to impress yourself and your guests. —Rosie and Eve
(15-oz/400g) cans chickpeas, drained and rinsed
olive oil, plus extra for drizzling
clove garlic, chopped
Handful flat-leaf parsley, finely chopped
slices prosciutto (Parma ham)
white wine vinegar, for cooking
eggs, the freshest you can get
Salt and freshly ground black pepper
In This Recipe
Put the chickpeas, oil, and garlic into a bowl and mash with a fork until the chickpeas are as smooth as you like. Stir in the parsley and plenty of salt and pepper. Set aside.
Heat a skillet (frying pan) over high heat. When hot, add the prosciutto (Parma ham) and cook for 2-3 minutes, turning halfway through, until crispy and golden. Remove from the heat and keep warm.
To poach your eggs, bring a large pan of water to a boil. Pour about 1 tablespoon vinegar into a small glass or ramekin, swirl the vinegar around the glass to coat the sides, then pour out the excess and discard. Crack and egg into the glass. Stir the boiling water to create a whirlpool, drop the egg into the center, and cook for 3 minutes (for a runny yolk). Remove the egg with a slotted spoon, drain on paper towels, and keep warm while you cook the remaining eggs.
To serve, pile a generous amount of smashed chickpeas onto a plate, top with a couple of pieces of crispy prosciutto and a poached egg, drizzle with olive oil, and season with black pepper.