 |
Eggs Saltimbocca
Yield: 12 (2-egg) servings |
|
 |
|
|
|
|
|
|
| INGREDIENTS | WEIGHT | MEASURE | ||||
| Baguette bread slices | - | 24 slices/2 loaves | ||||
| Garlic, chopped | - | 3 Tbsp. | ||||
| Olive oil | 6 oz. | 3/4 cup | ||||
| Tomatoes, finely diced | 6 oz. | 1-1/2 cups | ||||
| Asiago cheese, shredded | 6 oz. | 1-1/2 cups | ||||
| Butter | 2 oz. | 1/4 cup | ||||
| Eggs | - | 24 Large | ||||
| Dried sage leaves, crumbled | - | 1 Tbsp. | ||||
| Ground black pepper | - | To taste | ||||
| Prosciutto ham slices | 9 oz. | 24 slices | ||||
| Fresh sage sprigs | - | 12 sprigs | ||||
| Lemon peel | - | 12 long strips |
- DIRECTIONS
- » Prepare bruschetta: blend garlic and olive oil in blender or food processor until almost smooth. Brush oil on bread slices. Toast bread.
- » Top each bread slice with 1 tablespoon finely chopped tomato and 1 tablespoon Asiago cheese. Keep warm.
- » For each serving, melt 1 teaspoon butter in 8-inch nonstick pan. Add 2 eggs and cook, over medium heat, just until edges begin to brown and bubble.
- » 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).
- » Place bruschetta under broiler just to melt cheese.
- » To serve, lay prosciutto slices on plates. Slide eggs onto prosciutto.
- » Sprinkle with 1/2 teaspoon sage, 1 tablespoon Asiago cheese, and ground pepper to taste. Add 2 bruschetta slices. Garnish with sage sprig tied with lemon peel strips. Serve immediately.