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.
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.
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.
