Rustic 8 Grain Tartine with Prosciutto, Arugula & Poached Egg

Grill the Bread

1. Preheat a cast iron skillet over medium-high heat.
2. Brush both sides of the Rustic 8 Grain slice with scallion oil.
3. Grill each side in the pan for 2–3 minutes until golden and crisp with grill marks. Set aside.

Poach the Egg

1. Bring a pot of water to a light simmer (not boiling).
2. Add a splash of vinegar (optional) to help the egg hold its shape.
3. Crack the egg into a small bowl, then gently lower into the simmering water.
4. Poach for 3–4 minutes for a soft center. Remove with a slotted spoon and blot dry.

Make the Arugula Salad

1. In a bowl, toss arugula with lemon juice, a drizzle of scallion oil, salt, and pepper.

Assemble the Tartine

1. Place the grilled bread on a plate.
2. Top with arugula salad, then layer prosciutto slices.
3. Add the poached egg on top.
4. Finish with a drizzle of scallion oil, salt, and freshly cracked pepper.
5.