We present you with the new and improved breakfast sandwich. With crispy prosciutto, melty fontina cheese, and irresistible fried eggs, it’s still the dependably delicious, warm sandwich we love. But, it’s thinking about spring (and summer) and it’s slimmed down a little and lost its upper crust. This way you can see its gorgeous, colorful new outfit: wilted greens cooked with sliced spring onions and garlic. We think this tartine would make quite a commotion at any meal, but especially paired with a tray of mimosas or bloody Mary’s at breakfast or brunch (cue the paparazzi).
4 ounces prosciutto, thinly sliced
4 tablespoons olive oil, divided
6 spring onion bulbs, sliced
3 cloves garlic, thinly sliced
8 cups chopped greens, such as Swiss chard, kale, or spinach
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1½ teaspoons fresh lemon juice
4 slices crusty bread
6 ounces fontina cheese, grated (about 1½ cups)
4 large eggs
Sat fat 13.81g
How to Make It
Cook prosciutto in a large skillet over medium, turning once, until crisp, about 3 minutes per side; transfer to a plate.
Add 1 tablespoon of the oil to skillet, then onions and garlic, and cook, stirring often, until golden and soft, 10 to 12 minutes. Add greens and cook, tossing, until wilted, about 2 minutes. Season with ¼ teaspoon each of the salt and pepper; drizzle with lemon juice. Transfer mixture to a bowl and wipe skillet clean.
Preheat broiler with rack 6 inches from heat. Place bread on a baking sheet and drizzle both sides with 2 tablespoons of the oil. Broil until toasted, flipping halfway through, about 1 minute per side. Divide cheese among toasts and broil until melted, about 1 minute.
Place skillet over medium-high heat; add remaining 1 tablespoon oil. Crack eggs into skillet and fry until whites are set and edges are crispy but yolks are still runny, about 3 minutes. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Top each toast with some of the greens, prosciutto, and a fried egg.
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