- 3 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips and separated
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 1/2 quarts coarsely chopped escarole (from an 8-oz. head)
- 2 teaspoons minced fresh marjoram
- 6 large eggs, lightly beaten
- 4 squares focaccia (each 1 in. thick and 3 in. wide; 12 oz. total), split in half and toasted
- Salt and pepper
- calories 429
- caloriesfromfat 40 %
- protein 27 g
- fat 19 g
- satfat 5.8 g
- carbohydrate 41 g
- fiber 2.6 g
- sodium 904 mg
- cholesterol 346 mg
How to Make It
In a 10- to 12-inch nonstick frying pan over medium-high heat, stir prosciutto in olive oil until browned, 5 to 7 minutes. With a slotted spoon, transfer prosciutto to paper towels to drain. Reduce heat to medium.
Add garlic to pan and stir until limp, about 30 seconds. Stir in escarole, marjoram, and 1/4 cup water. Cover and simmer until escarole is tender to bite, about 5 minutes. Drain off any remaining water.
Uncover pan and pour in eggs. Stir often over medium heat until eggs are softly set, 2 to 4 minutes. Stir in prosciutto.
Set focaccia bottoms on plates; spoon egg mixture over them. Season to taste with salt and pepper. Cover with focaccia tops.
Wine pairing: A Pinot Blanc with sweet pear and rich mineral flavors picks up the character of the prosciutto. A lively Sauvignon Blanc or Albariño pairs seamlessly with the escarole.
Note: Nutritional analysis is per serving.