Easter Breakfast

Sunset Magazine has a section where you enter a recipe that is Fast (under 30 min). and fresh. If they print it you get $100. Natalie Ellingsen, of Carlsbad, CA sent in this one. It was really good. Serves 2.


2T EVOO
8 asparagus spears, ends trimmed
1fresh rosemary sprig about 3” long
2 slices crusty bread such as ciabatta, sliced 1” thick
¼ cup grated parmesan cheese
2 large eggs
4 thin slices prosciutto
1/4t salt and pepper

Heat 1T EVOO in a frying pan over high heat. Add asparagus and sauté until tender, about 5 minutes. Transfer to a plate. Add remaining oil and the rosemary to the pan. Cook rosemary to infuse oild with the herb’s flavor, about 2 minutes.

Put bread slices in pan and toast in oil turning once. Sprinkle about 2T parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly. (Brown the first side pretty good before turning over. This helps the cheese to melt faster.)

Reduce the heat to medium and in the same pan gently fry eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle with salt and pepper.

This was really delicious.