Breakfast Bruschetta; Charred Bread with Grilled Tomatoes, Crispy Prosciutto and Eggs

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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