This was quick and delicious. Made this for dinner exactly as the recipe called for - I would definitely use rosemary as it added so much, in my opinion. Would make again - probably not for a special occasion but for a quick dinner or brunch.
Parmesan Toasts with Asparagus, Prosciutto, and Eggs
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.
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- Calories: 456
- Calories from fat: 51%
- Protein: 27g
- Fat: 26g
- Saturated fat: 6.7g
- Carbohydrate: 30g
- Fiber: 2.1g
- Sodium: 1661mg
- Cholesterol: 237mg
- 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
- 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.
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