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Escarole, Egg, and Prosciutto Sandwiches

Yield Makes 4 servings
Prep and Cook Time: about 20 minutes. Notes: Bacon and eggs lighten up in these vegetable-rich knife-and-fork sandwiches.


  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Uncover pan and pour in eggs. Stir often over medium heat until eggs are softly set, 2 to 4 minutes. Stir in prosciutto.

  4. Set focaccia bottoms on plates; spoon egg mixture over them. Season to taste with salt and pepper. Cover with focaccia tops.

  5. 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.

  6. Note: Nutritional analysis is per serving.