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Parmesan Toasts with Asparagus, Prosciutto, and Eggs

Prep Time
30 mins

An open-faced version of an egg sandwich that works as an elegant breakfast or a light dinner, served with a green salad and a glass of white wine.

Parmesan Toasts with Asparagus, Prosciutto, and Eggs

Photo: Iain Bagwell; Styling: Dan Becker
 2 tablespoons extra-virgin olive oil, divided
 8 asparagus spears, ends trimmed
 1 fresh rosemary sprig, about 3 in. long
 2 slices crusty bread such as ciabatta, sliced 1 in. thick
 1/4 cup grated parmesan cheese
 2 large eggs
 4 thin slices (2 oz.) prosciutto
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
Step 1

Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.

Step 2

Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.

Step 3

Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.

Nutrition Facts

Amount Per Serving
Calories 456Calories from Fat 51
% Daily Value *
Total Fat 26g40%

Saturated Fat 6.7g34%
Cholesterol 237mg79%
Sodium 1661mg70%
Total Carbohydrate 30g10%

Dietary Fiber 2.1g9%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.