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