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Fried Farm-raised Eggs with Prosciutto, Spinach and Wheat Toast
Serves: 4
Prep Time: 5 to 10 mins
Cook Time: 15 to 20 mins
INGREDIENTS
Salt and freshly ground black pepper
DIRECTIONS
Prep Time: 5 to 10 mins
Cook Time: 15 to 20 mins
INGREDIENTS
4 to 8 | fresh eggs |
2 | Tbsp. butter or extra virgin olive oil, divided |
1 | small white onion, finely chopped |
1 | lb. of fresh spinach, washed and dried with stems removed |
1 | Tbsp. freshly chopped dill |
½ | lb. sliced prosciutto or Serrano ham |
1 | loaf of wheat bread, sliced and toasted |
DIRECTIONS
- Add 1 Tbsp. of the butter or olive oil to a sauté pan on medium heat. Add chopped onion and cook for 5 to 6 minutes until translucent. Add spinach leaves and cook until wilted. Season with salt and pepper and fresh dill and reserve.
- Add remaining butter or olive oil to a sauté pan on medium–high heat. Crack eggs into the pan, making sure there is enough room between each. Cook for 3 to 5 minutes for sunny-side up. Flip the eggs for over easy, cooking for an extra minute or two for desired doneness. Season with salt and pepper and serve with toasted bread, sautéed spinach and prosciutto.
PAIRING
Greco di Tufo 2008, DeFalco, $25
Greco di Tufo 2008, DeFalco, $25