Roma Eggs

Roma Eggs
See the RecipeMacKenzie Smith

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

Roma Eggs
Kitchen Director Kellie Evans created this Italian-style open-faced egg sandwich as an alternative to Eggs Benedict.
Yield: serves 4-6

Ingredients

  • 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
  • 13 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
  • 13 cup freshly grated Parmesan
  • Freshly ground black pepper, to taste

Instructions

  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.
  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.
  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.