Open-Faced Ricotta, Prosciutto Egg Sandwich

Written By Kelly Atlas

A no-brainer, toss it on toast kind of breakfast. It comes together in minutes and is really a taste as you go kind of recipe. Want the ricotta a little sweeter? Add a little more honey. Want some more spice add more pepper powder or even a few dashes of hot sauce. Have fun with it and follow your taste buds wherever they guide you.

INGREDIENTS

  • 2 slices of your favorite bread, toasted

  • 1 garlic clove

  • 1/4 cup fresh ricotta

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon honey

  • Flaky Sea Salt

  • Freshly Cracked Pepper

  • Pat of butter

  • 2 eggs

  • 2-3 slices of prosciutto

  • 2 tablespoons fresh torn basil

  • Pinch of Piment d'Espelette (pepper powder)

INSTRUCTIONS

  • FOR THE TOAST: Immediately after toasting, rub a garlic clove on both sides of the bread, set aside.

  • FOR THE RICOTTA: In a small bowl, whisk together ricotta, olive oil, honey, salt and pepper until smooth. Spread a nice layer on each piece of toast and set aside.

  • FOR THE EGGS: Heat a medium non-stick or cast-iron skillet over medium heat, melt butter. Meanwhile, crack 2 large eggs into 2 separate small ramekins. Slowly pour 1 egg into one side of the skillet; repeat with the second egg on the opposite side. Cover with a lid or plate and immediately reduce the heat to low. Cook undisturbed until the whites are set and the yolks are still runny, 2-3 minutes. Season each egg with a generous pinch of kosher salt and a grind or two of freshly ground black pepper. Serve immediately.

  • ASSEMBLY: As the eggs are cooking, layer on the desired amount of proscuitto (I find 1-2 slices is perfect). Once the eggs are done layer on an egg to each slice of toast. FInish with basil and Piment d’Espelette.

Kelly Atlas
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