Spring Greens Tartine with Prosciutto, Fontina and a Fried Egg

By Jahel

Ingredients

• 4 oz. prosciutto, thinly slice
• 4 T olive oil, divided
• 6 spring onion bulbs, sliced
• 3 cloves garlic, thinly slice
• 8 c chopped greens, such as Swiss chard, kale, or spinach
• 3/4 t Kosher salt, divided
• 1/2 t pepper, divided
• 1 1/2 teaspoon fresh lemon juice
• 4 slices crusty bread
• 6 oz. fontina cheese, grated (about 1-1/2 cups)
• 4 large eggs

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Cook prosciutto in a large skillet over medium, turning once, until crisp, about 3 minutes per side; transfer to a plate.
Add 1 tablespoon of the oil to skillet, then onions and garlic, and cook, stirring often, until golden and soft, 10 to 12 minutes. Add greens and cook, tossing, until wilted, about 2 minutes. Season with 1/4 teaspoon each of the salt and pepper; drizzle with lemon juice. Transfer mixture to a bowl and wipe skillet clean.
Preheat broiler with rack 6 inches from heat. Place bread on a baking sheet and drizzle both sides with 2 tablespoons of the oil. Broil until toasted, flipping halfway through, about 1 minute per side. Divide cheese among toasts and broil until melted, about 1 minute.
Place skillet over medium high heat; add remaining 1 tablespoon oil. Crack eggs into skillet and fry until whites are set and edges are crispy but yolks are still runny, about 3 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Top each toast with some of the greens, prosciutto, and a fried egg