prosciutto on poached eggs

We’re hoarding the last of our La Quercia prosciutto.

Danny and I are not big on saving good china for companies and holidays. In fact, we don’t own any good china. We buy dishes from the thrift store and use them every day until they break. (We have a toddler. We’re at the thrift store semi-regularly.) Every week we take a few bags of things we don’t need anymore to that same thrift store — we made ourselves a promise that we can’t buy anything new until we give the same amount away. We live our moments as fully as we can so we don’t look back and think, “Damn, I wish I’d really been there for that.”

But this prosciutto? We’re trying to make it last.

If you have eaten prosciutto from La Quercia,  you probably understand.

Oh, we know. It’s sold at Whole Foods across the country. We can easily buy more, and we will. However, we live on an island with no Whole Foods and a lovely grocery store whom we are going to try to persuade to start stocking La Quercia prosciutto. In the meantime, we have our small stash, and we are divvying it up in small portions each day to make it last.

This was breakfast yesterday: quinoa, warm chard, poached eggs, and sauteed prosciutto. Danny sliced it into slivers, then cooked it in hot oil for 3 to 4 minutes until it was crisp, then plopped it on top of the poached eggs.

Delicious.

How do you like to use prosciutto in your meals?