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.


Brioche with Prosciutto, Gruyère and EggIngredients:

  • 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