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
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.