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Eggs Saltimbocca
Yield: 12 (2-egg) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Baguette bread slices |
- |
24 slices/
2 loaves
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| Garlic, chopped |
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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 |
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1 Tbsp. |
| Ground black pepper |
- |
To taste |
| Prosciutto ham slices |
9 oz. |
24 slices |
| Fresh sage sprigs |
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12 sprigs |
| Lemon peel |
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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.
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