Parmesan Toasts with Asparagus, Prosciutto, and Eggs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. Ingredients:
2 tablespoons extra-virgin olive oil, divided |
8 asparagus spears, ends trimmed |
1 fresh rosemary sprig, about 3 in. long |
2 slices crusty bread such as ciabatta, sliced 1 in. thick |
1/4 cup grated parmesan cheese |
2 large eggs |
4 thin slices (2 oz.) prosciutto |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
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.
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.
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.
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