{"id":2549,"date":"2014-04-14T17:00:00","date_gmt":"2014-04-15T00:00:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=2549"},"modified":"2014-04-14T17:05:17","modified_gmt":"2014-04-15T00:05:17","slug":"brioche-prosciutto-gruyere-egg","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/brioche-prosciutto-gruyere-egg\/","title":{"rendered":"Brioche with Prosciutto, Gruy\u00e8re and Egg"},"content":{"rendered":"<p>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 ros\u00e9 or crisp white, such as, our March Premier Series\u00a0<a href=\"http:\/\/www.winemonthclub.com\/klein-constantia-sauvignon-blanc-2012.htm?catid=902\" target=\"_blank\">Klein Constantia Sauvignon Blanc 2012<\/a>.<\/p>\n<p>TOTAL TIME:\u00a040 MIN<br \/>\nSERVINGS:\u00a06<\/p>\n<h3><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/04\/Brioche-with-Prosciutto-Gruy\u00e8re-and-Egg.jpg\"><img loading=\"lazy\" class=\"alignright size-full wp-image-2551\" alt=\"Brioche with Prosciutto, Gruy\u00e8re and Egg\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2014\/04\/Brioche-with-Prosciutto-Gruy\u00e8re-and-Egg.jpg\" width=\"200\" height=\"250\" \/><\/a>Ingredients:<\/h3>\n<ul>\n<li>Six 1-inch-thick slices of brioche<\/li>\n<li>2 tablespoons unsalted butter, plus softened butter, for brushing<\/li>\n<li>6 ounces fris\u00e9e, torn into bite-size pieces (3 cups)<\/li>\n<li>1\/4 cup lightly packed parsley leaves<\/li>\n<li>2 scallions, thinly sliced<\/li>\n<li>2 tablespoons fresh lemon juice<\/li>\n<li>2 tablespoons extra-virgin olive oil<\/li>\n<li>Kosher salt<\/li>\n<li>Freshly ground pepper<\/li>\n<li>6 large eggs<\/li>\n<li>1\/2 pound Gruy\u00e8re cheese, thinly sliced<\/li>\n<li>12 thin slices of prosciutto (6 ounces)<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<p>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.<\/p>\n<p>2. In a medium bowl, toss the fris\u00e9e with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.<\/p>\n<p>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.<\/p>\n<p>4. Top the brioche with the Gruy\u00e8re, 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 fris\u00e9e salad, prosciutto and fried eggs and serve at once.<\/p>\n<p><i>Recipe and photo from <a href=\"http:\/\/www.foodandwine.com\/recipes\/brioche-with-prosciutto-gruyere-and-egg\" target=\"_blank\">www.FoodandWine.com<\/a><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 ros\u00e9 or crisp white, such as, our March Premier Series\u00a0Klein Constantia Sauvignon Blanc 2012. TOTAL TIME:\u00a040 MIN [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brioche with Prosciutto, Gruy\u00e8re and Egg | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"This recipe for Brioche with Prosciutto, Gruy\u00e8re &amp; Egg will be a hit at your Easter Brunch with melted cheese, prosciutto, &amp; finished with an egg on top.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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