Thursday, October 13

Eggs with Prosciutto & Spinach

I’m going out of town for a long weekend with my girlfriends and wanted to clear out the fridge before I left (since I know my boyfriend is going to be ordering out the whole time I’m gone). We both get free meals at work, so a lot of our leftovers are breakfast foods that we didn’t finish over the weekend and have no use for during the week. This meal was a breakfast-for-dinner inspired creation I made with ingredients in our fridge, but it turned out to be incredibly delicious. The prosciutto adds a rich, buttery finish to the meal, but could certainly be substituted for anything you might have laying around (bacon or smoked salmon would be delicious). If you’re going to omit all meat and make this vegetarian, I would substitute the spinach for something heartier like kale or chard.

Eggs with Prosciutto & Spinach:
  • Heat 1 tbsp. olive oil and 3 smashed garlic cloves in a skillet.
  • Add in 6 oz. of baby spinach and season with salt, pepper, and red chili flakes.
  • Cook spinach until wilted, about 4 minutes, then place into a bowl and wipe out the skillet with a paper towel.
  • Turn the heat to medium-high, add in 2 tbsp. of butter, and fry two eggs to your desired doneness.* Season with salt and pepper.
  • Meanwhile, cut a large ciabatta roll in half and toast both pieces. Spread garlic and herb butter** on the warm bread.
  • Divide spinach on top of bread, straining out any liquid at the bottom of the bowl.***
  • Place 3-4 pieces of thinly sliced prosciutto on top of the spinach, then place an egg on top.
  • Serve with hot sauce, if desired.

Serves two
*To get a tutorial on how to cook perfectly fried eggs, see here.
**From this recipe. Can substitute for regular butter.
***Don't skip this step or the bread will get soggy.