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Parmesan Toasts with Asparagus, Prosciutto, and Eggs

Photo: Iain Bagwell; Styling: Dan Becker
Prep time 30 mins
Yield Serves 2
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.


  • 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

Nutrition 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

How to Make It

  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.