Brioche with Prosciutto, Gruyère and Egg
With Easter fast approaching, this recipe is sure to be a hit at your Easter Brunch with buttery bread, slabs of melted cheese, prosciutto, and finished with an egg on top. Serve it with a bright, berry-scented sparkling rosé or crisp white, such as, our March Premier Series Klein Constantia Sauvignon Blanc 2012.
TOTAL TIME: 40 MIN
- Six 1-inch-thick slices of brioche
- 2 tablespoons unsalted butter, plus softened butter, for brushing
- 6 ounces frisée, torn into bite-size pieces (3 cups)
- 1/4 cup lightly packed parsley leaves
- 2 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 6 large eggs
- 1/2 pound Gruyère cheese, thinly sliced
- 12 thin slices of prosciutto (6 ounces)
1. Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.
2. In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.
3. Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper.
4. Top the brioche with the Gruyère, covering as much of the toasts as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the frisée salad, prosciutto and fried eggs and serve at once.
Recipe and photo from www.FoodandWine.com
Posted in Recipes and Pairings
- April 14, 2014
- by Kristina Manning