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