Spring Greens Tartine With Prosciutto, Fontina, and a Fried Egg


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).

Spring Greens Tartine with Prosciutto, Fontina, and a Fried Egg
This savory, show-stopping tartine has an exciting mix of flavors and textures. The runny egg yolk and melted fontina offer a rich and creamy counterpoint to the earthy sautéed greens. Caramelizing the onions brings out their natural sweetness, which balances out the dish. Ultimately, it’s an addictive combination of crunchy toast, gooey, melty cheese, wilted greens, crispy pancetta, and of course, the fried egg. It’s great as a lunch or brunch dish—especially when served with a mimosa or a glass of bubbly white wine. Just be sure to set aside one or two for yourself. They disappear quickly. Get the recipe:Spring Greens Tartine With Prosciuto, Fontina, and a Fried Egg. Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
25 mins


  • 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

  • 1 ½ teaspoons fresh lemon juice

  • 4 slices crusty bread

  • 6 ounces fontina cheese, grated (about 1½ cups)

  • 4 large eggs


  1. Cook prosciutto in a large skillet over medium, turning once, until crisp, about 3 minutes per side; transfer to a plate.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

624 Calories
38g Fat
38g Carbs
37g Protein
Nutrition Facts
Calories 624
% Daily Value *
Total Fat 38g 48%
Saturated Fat 14g 69%
Cholesterol 433mg 144%
Sodium 1668mg 73%
Total Carbohydrate 38g 14%
Total Sugars 4g
Protein 37g
Calcium 425mg 33%
Iron 4mg 21%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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