Brioche with Prosciutto, Gruyère & a Sunny-Side-Up Egg

Photo by Tempest R.
Adapted from onekingslane.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from onekingslane.com

Ingredients

  • 6

    ounces cleaned frisée (from 2 large or 4 small heads)

  • 1/4

    cup whole flat-leaf parsley leaves, plus 2 tablespoons chopped

  • 2

    tablespoons diagonally sliced scallions

  • 5

    tablespoons unsalted butter, softened

  • 6

    one-inch-thick slices brioche

  • 1

    pound Gruyère cheese, sliced about 1/8-inch thick

  • 6

    extra-large eggs

  • 2

    tablespoons extra-virgin olive oil

  • 2

    tablespoons freshly squeezed lemon juice

  • 6

    ounces prosciutto di Parma or San Daniele, thinly sliced

  • Kosher salt

  • Freshly ground black pepper

Directions

Place the frisée in a large bowl with the whole parsley leaves, chopped parsley, and scallions. Cover with a kitchen or paper towel, and refrigerate. Preheat the broiler to high. Arrange the oven rack at the top position, closest to the broiler. Lightly spread ½ tablespoon of butter on one side of each brioche slice. Arrange the slices butter-side up on a baking sheet, and toast them under the broiler for about 1 to 2 minutes, until golden brown. (If necessary, rotate the brioche slices halfway through, so that they brown evenly.) Turn the slices over, and toast the unbuttered side until just golden. Cut the sliced Gruyère, if necessary, and arrange it to fit exactly on top of the toasted brioche; any exposed brioche will burn. Set aside. Heat two large sauté pans over high heat for 1 minute, and then add 1 tablespoon of butter to each pan. When the butter foams, gently crack three eggs into each pan, being careful not to break the yolks. Season the eggs with salt and pepper, cook 1 minute, and then turn off the heat. Meanwhile, toss the frisée with the olive oil, lemon juice, ½ teaspoon salt, and a pinch of black pepper. Gently mix with your hands, and taste for balance and seasoning. Place the brioche slices under the broiler for 3 minutes or so, until the cheese melts. Transfer one brioche slice to each of six dinner plates. Mound the frisée salad atop the brioche, and weave 1 ounce of sliced prosciutto through each salad. Using a metal spatula, carefully place the eggs on top of the salads, making sure that some of the herbs and frisée peek out from underneath the egg and prosciutto.

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