Brioche with Prosciutto, Gruyere and Egg - Northern Michigan's News Leader

Brioche with Prosciutto, Gruyere and Egg

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6-1inch thick slices of brioche
2 tbsp unsalted butter, plus softened butter for brushing
6 oz frisee, torn into bite size pieces (3 cups)
¼ cup lightly packed parsley leaves
2 scallions, thinly sliced
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
kosher salt and fresh ground pepper
6 large eggs
½ lb gruyere cheese, thinly sliced
12 thin slices of prosciutto (6oz)

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.

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

Melt 1 tbsp 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 not runny, about 5 minutes. Transfer to a plate and season with salt and pepper.

Top the brioche with the Gruyere, covering as much of the toast as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the frisee salad, prosciutto and fried eggs and serve at once.