The first time I made it, the eggs slid right off of the bread and cooked to a rubbery mess. I tried making again by poaching the eggs first, and it worked like a charm. The recipe has great flavor and a very nice presentation. I also shaved a little fresh Parmesan over the tomatoes.
Photo: William Meppem
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Amount per serving
- Calcium: 50mg
- Calories: 191
- Calories from fat: 1%
- Carbohydrate: 9g
- Cholesterol: 234mg
- Fat: 12g
- Fiber: 1g
- Iron: 2mg
- Protein: 12mg
- Saturated fat: 4g
- Sodium: 426mg
- 1 tablespoon olive oil
- 1 teaspoon red-wine vinegar
- 1 1/2 cups chopped tomatoes or 1 28-ounce can plum tomatoes, drained and chopped
- 2 tablespoons chopped fresh chives or scallions
- 4 to 6 slices whole-grain bread
- 1/4 pound prosciutto or good-quality ham, thinly sliced
- 8 eggs
- 1/4 cup heavy cream
- Heat oven to 375º F. In a medium bowl, combine the oil, vinegar, tomatoes, and 1 tablespoon of chives.
- Arrange the bread in a single layer in a 13-by-9-inch ovenproof baking dish. Top with the prosciutto and tomato mixture.
- Break the eggs on top and drizzle with the cream. Bake until the whites have set but the yolks are slightly runny, 15 to 20 minutes. Garnish with the remaining chives.
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