Roma Eggs

Name: Roma Eggs
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters; 1 ⁄ 3 cup olive oil; 1 cup homemade or storebought pesto; 8 slices prosciutto; 2 Roma tomatoes, cored and cut into ¼"-thick slices; Kosher salt, to taste; 2 tbsp. white wine vinegar; 4 eggs; 1 ⁄ 3 cup freshly grated Parmesan; Freshly ground black pepper, to taste

Serves
serves 4-6

Kitchen Director Kellie Evans created this Italian-style egg sandwich as an alternative to Eggs Benedict.

Ingredients

1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
¹⁄₃ cup olive oil
1 cup homemade or storebought pesto
8 slices prosciutto
2 Roma tomatoes, cored and cut into ¼"-thick slices
Kosher salt, to taste
2 tbsp. white wine vinegar
4 eggs
¹⁄₃ cup freshly grated Parmesan
Freshly ground black pepper, to taste

ADVERTISEMENTAD

Instructions

Step 1

Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil. Bake until lightly toasted, about 8 minutes. Remove from oven and spread cut sides with pesto.

Step 2

Heat remaining oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on bottom halves of bread. In same pan, add tomato slices and cook, turning once, until browned on both sides, about 4 minutes. Place tomatoes on top of prosciutto.

Step 3

Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with parmesan and pepper. Serve with bread tops on the side.

Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil. Bake until lightly toasted, about 8 minutes. Remove from oven and spread cut sides with pesto.
Heat remaining oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on bottom halves of bread. In same pan, add tomato slices and cook, turning once, until browned on both sides, about 4 minutes. Place tomatoes on top of prosciutto.
Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with parmesan and pepper. Serve with bread tops on the side.