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Eggs Saltimbocca

Egg27

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12
serves

INGREDIENTS

24 slices/2 loaves baguette bread
3 tbsp. garlic, chopped
3/4 cup olive oil (about 6 oz.)
1 1/2 cups tomatoes, finely diced (about 6 oz.)
1 1/2 cups Asiago cheese, shredded (about 6 oz.)
1/4 cup butter (about 2 oz.)
24 large eggs
1 tbsp. dried sage leaves, crumbled
Ground black pepper, to taste
24 slices Prosciutto ham (about 9 oz.)
12 sprigs fresh sage
12 long strips lemon peel

INSTRUCTIONS

  1. 1
    Prepare bruschetta: blend garlic and olive oil in blender or food processor until almost smooth. Brush oil on bread slices. Toast bread.
  2. 2
    Top each bread slice with 1 tbsp. finely chopped tomato and 1 tablespoon Asiago cheese. Keep warm.
  3. 3
    For each serving, melt 1 teaspoon butter in 8" nonstick pan. Add 2 eggs and cook, over medium heat, just until edges begin to brown and bubble.
  4. 4
    Flip eggs over and cook an additional 2 to 3 minutes until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard).
  5. 5
    Place bruschetta under broiler just to melt cheese.
  6. 6
    To serve, lay prosciutto slices on plates. Slide eggs onto prosciutto.
  7. 7
    Sprinkle with 1/2 tsp. sage, 1 tbsp. Asiago cheese, and ground pepper to taste. Add 2 bruschetta slices. Garnish with sage sprig tied with lemon peel strips. Serve immediately.

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cuisines European, Italian
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