Migas de Pastor

Directions

1. 1
   Cut the bread the day before you want to use it and place it in a bowl. In a small bowl, combine 1/4 cup of water with 1 teaspoon of salt and stir until the salt has dissolved.
2. 2
   Sprinkle some of the salted water over the bread cubesm then let them sit over night.
3. 3
   The following day, crumble the bread cubes with your fingers.
4. 4
   Heat the oil in a cast-iron skillet over low heat.
5. 5
   Add the garlic and prosciutto and cook slowly until the garlic just begins to brown.
6. 6
   Add the breadcrumbs and paprika and fry until golden. When the breadcrumbs are fried and golden, stir in the parsley and let the mixture cook a few more minutes.
7. 7
   My twist
8. 8
   Put a medium pot filled with water, on meduim high fire, add salt an a tablespoon of vinegar. Crack the egg into a ramenkin. When the water is boiling, with the help of a spoon, make a whirl on the water and put the egg in the middle of it. Cook for 2 minutes for a runny poached egg.
9. 9
   I had a little prosciutto left from the package I bought, so I placed some parchement paper on a baking tray, lay on it the prosciutto and cook it on a 350 F oven for 15 minutes to make some prosciutto crisps.