Poached Egg, Jamón Ibérico de Bellota and Salmorejo

This mouthwatering “tapa”screams Spain and will leave your guests wanting more! 

Jamon Iberico de Bellota and Poached egg

For this recipe you will need a big loaf of bread. We like to use a french or italian type of bread, instead of a sourdough, just because the flavor of the bread is more “neutral” and lets the rest of the ingredients shine. Cut several slices of bread and grill them.

You will need to make a good salmorejo to spread on the base of the toast. Find here the recipe of the best salmorejo you’ll ever try.

Jamon Iberico de Bellota and Poached egg

Once you have spread the salmorejo on the toast, you’ll need to carve some thin slices of the finest acorn fed Ibérico ham you can find and place them over the toast. TIP: go to www.ibericoclub.com and get the finest Pata Negra delivered to your door.

Jamon Iberico and Poached egg

Finally, make a poached egg and put it over the Jamón Ibérico de Bellota. Add some salt in flakes and ground pepper. Serve it right away!

Acor fed iberico ham

It’s such a juicy, tender, crunchy, tasty “tapa”, that everyone will go crazy for it. Be ready to prepare more!

And remember to visit us at http://www.ibericoclub.com to get the tastiest cured meat in the world, Jamón Ibérico de Bellota.

Enjoy 😉


4 thoughts on “Poached Egg, Jamón Ibérico de Bellota and Salmorejo

  1. We served this dish for Thanksgiving morning breakfast. Even my picky nephews licked their plates. Then we turned the leftover sauce into tomato soup by adding a can of crushed tomatoes, a dash of smoked paprika, and a bit of light cream. It was quite the perfect companion to a grilled cheese sandwich.

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