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Escarole, Egg, and Prosciutto Sandwiches





Yields
Makes 4 servings

Prep and Cook Time: about 20 minutes. Notes: Bacon and eggs lighten up in these vegetable-rich knife-and-fork sandwiches.

 3 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips and separated
 1 tablespoon olive oil
 1 teaspoon minced garlic
 2 1/2 quarts coarsely chopped escarole (from an 8-oz. head)
 2 teaspoons minced fresh marjoram
 6 large eggs, lightly beaten
 4 squares focaccia (each 1 in. thick and 3 in. wide; 12 oz. total), split in half and toasted
  Salt and pepper
Step 1
1

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir prosciutto in olive oil until browned, 5 to 7 minutes. With a slotted spoon, transfer prosciutto to paper towels to drain. Reduce heat to medium.

Step 2
2

Add garlic to pan and stir until limp, about 30 seconds. Stir in escarole, marjoram, and 1/4 cup water. Cover and simmer until escarole is tender to bite, about 5 minutes. Drain off any remaining water.

Step 3
3

Uncover pan and pour in eggs. Stir often over medium heat until eggs are softly set, 2 to 4 minutes. Stir in prosciutto.

Step 4
4

Set focaccia bottoms on plates; spoon egg mixture over them. Season to taste with salt and pepper. Cover with focaccia tops.

Step 5
5

Wine pairing: A Pinot Blanc with sweet pear and rich mineral flavors picks up the character of the prosciutto. A lively Sauvignon Blanc or Albariño pairs seamlessly with the escarole.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories429
% Daily Value *
Total Fat 19g25%

Saturated Fat 5.8g29%
Cholesterol 346mg116%
Sodium 904mg40%
Total Carbohydrate 41g15%

Dietary Fiber 2.6g10%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.