Parmesan Toasts with Asparagus, Prosciutto, and Eggs

Parmesan Toasts with Asparagus, Prosciutto, and Eggs Recipe
Photo: Iain Bagwell; Styling: Dan Becker
An open-faced version of an egg sandwich that works as an elegant breakfast or a light dinner, served with a green salad and a glass of white wine.

Yield:

Serves 2

Recipe from

Sunset

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 456
Caloriesfromfat 51 %
Protein 27 g
Fat 26 g
Satfat 6.7 g
Carbohydrate 30 g
Fiber 2.1 g
Sodium 1661 mg
Cholesterol 237 mg

Ingredients

2 tablespoons extra-virgin olive oil, divided
8 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
1/4 cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.

2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.

3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.

Note:

Natalie Ellingsen, Carlsbad, CA,

March 2010
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