Breakfast Bruschetta; Charred Bread with Grilled Tomatoes, Crispy Prosciutto and Eggs
(from castro15’s recipe box)
Categories: Breakfast
Ingredients
- 8 slices prosciutto di Parma
- 4 slices red onion
- Olive oil, for drizzling
- Salt and pepper
- 4 thick slices ripe beefsteak tomato
- 4 slices white peasant-style bread
- 2 large garlic cloves, halved
- Olive oil, for drizzling
- A pat of butter, for the eggs
- 4 large eggs
- 1 to 1 1/2 cups arugula
- Calabrian chili paste or hot sauce of your choice, for serving
Directions
-
Preheat the oven to 375. On a parchment paper-lined baking sheet, arrange the prosciutto. Bake until crisp, about 10 minutes. Transfer on the paper to a wire rack; let cool.
-
Heat a cast-iron skillet over medium-high. Drizzle the onion slices with olive oil; season with salt and pepper. Cook until browned, 2-3 minutes per side. Transfer to a plate. Season the tomato slices; cook until browned in spots, about 1 minute per side. Transfer to the plate with the onions. Scrape or wipe out the skillet; heat over medium-low.
-
Working over an open flame or under the broiler, char the bread. Rub the bread with the cut sides of the garlic cloves. Drizzle with the olive oil; season with salt.
-
Add the pat of butter to the cast-iron skillet. Add the eggs and cook until over easy to hard-fried or to your liking; season.
-
Top each slice of charred bread with a tomato slice, a few arugula leaves, an onion slice, crispy prosciutto, and an egg. Drizzle with the Calabrian chili paste.