Spinach salad gets dressed up here with the addition of a perfectly cooked soft egg and crispy, prosciutto. Make it more of a main dish by cooking four eggs instead of two and serving it with slices of grilled or crusty bread to mop up the tasty goods at the bottom of the bowl.
Lay the prosciutto slices on a baking sheet lined with parchment paper. Bake for 10 minutes. Remove from oven and let cool.
Fill a small saucepan that has a lid with 1/2 inch of water. Set it over medium-high heat. When the water comes to a boil, put the eggs in, cover with the lid and set a timer immediately for 6 1/2 minutes.