Photo: Iain Bagwell; Styling: Dan Becker
Prep Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

BMarie888's Review

July 16, 2010
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.

FoodieSandi's Review

April 04, 2010
This was really great, and a good way to use asparagus. I didn't have proscuitto on hand, so I used regular bacon. You can certainly cut down on the oil a little bit, if you like. I have made this twice, and didn't use the rosemary the second time. I really didn't notice any difference in flavor, although I did miss the wonderful rosemary smell in the kitchen. I don't know if it's "worthy of a special occasion", but it definitely rates 4 stars. Very easy and quick to make.