Brioche with Prosciutto, Gruyère and Egg

Brioche with Prosciutto, Gruyère and Egg


·                                 Six 1-inch-thick slices of brioche

·                                 2 tablespoons unsalted butter, plus softened butter, for brushing

·                                 6 ounces frisée, torn into bite-size pieces (3 cups)

·                                 1/4 cup lightly packed parsley leaves

·                                 2 scallions, thinly sliced

·                                 2 tablespoons fresh lemon juice

·                                 2 tablespoons extra-virgin olive oil

·                                 Kosher salt

·                                 Freshly ground pepper

·                                 6 large eggs

·                                 1/2 pound Gruyère cheese, thinly sliced

·                                 12 thin slices of prosciutto (6 ounces)


1.    Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.

2.    In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.

3.     Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper.


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