Prosciutto Breakfast Bruschetta

Recipe

Breakfast
Prosciutto Breakfast Bruschetta

Primary Media

Slice of french bread topped with tomato, mozzarella, prosciutto, egg and basil

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3 out of 5 stars
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5 ratings

Recipe Data

4
Servings

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    Description

    If you like bacon, there's a pretty good chance you'll love Prosciutto. It's an Italian cured ham typically served thinly sliced. And it just might be your new favorite way to start the day.  

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4(3/4-inch each) slices French bread
    1 tbsp.Hy-Vee Select olive oil
    4(1/3-inch each) slices fresh mozzarella
    4Hy-Vee large eggs
    1 tsp.Hy-Vee white vinegar
    ¼ tsp.Hy-Vee salt
    8thin tomato slices
    8thin slices La Quercia prosciutto
    8fresh basil leaves
    Freshly ground Hy-Vee black pepper
    Sea salt

    Directions

    1. Heat a grill pan over medium-high heat or preheat broiler. Brush each side of bread with olive oil, and toast the bread. Reduce the heat and place a slice of mozzarella on each slice of bread. Place bread in a pie pan and tent with foil.
    2. In a large skillet bring 2 to 3 inches of water to a boil. Add vinegar and 1/4 teapsoon salt; reduce heat to low.
    3. Break 1 egg at a time into water, being careful not to break the yolk. Cook 5 minutes or until whites set and a thin translucent film forms over the yolk. (For a firmer yolk, cook an additional minute).
    4. Use a slotted spoon to lift eggs out of water and place on paper towel to drain. Cover loosely with foil to keep warm.
    5. Place a slice of French bread on each plate and top with 2 slices tomato, poached egg, prosciutto, basil, pepper and salt

    Nutrition facts

    Servings

    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 250mg
    • Sodium: 1050mg
    • Total Carbohydrates: 31g
    • Protein: 24g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 6%
    0%
    Iron 15%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Fall 2010.