Buy the best focaccia you might get your hands on for this egg and prosciutto breakfast sandwich.
Victor Protasio
Skip the sliced bread and even the fancy sourdough (gasp!).
Instead, find the best focaccia in town for these breakfast sandwiches.
Photo:Victor Protasio
You’ll be glad you did.
Focaccia is soft, fluffy, and buttery with large crannies that hug whatever filling you sandwich inside.
Keep this recipe close by next time it’s a breakfast-for-dinner kind of night.
Placefocaccia, cut side up, and tomatoes on a baking sheet.
Brush both with oil.
Sprinkle tomatoes with salt and pepper and 2 tablespoons cheese.
Broil until focaccia is golden and cheese has melted, 3 to 5 minutes.
Whisk eggs, milk, salt, pepper, and remaining 2 tablespoons cheese in a bowl until smooth.
Melt butter in a large nonstick or cast-iron skillet over medium-low.
Cut each focaccia half into quarters.
Place eggs on bottom focaccia pieces.
Top with tomatoes, prosciutto, and spinach.
Place focaccia tops on each sandwich.
2,000 calories a day is used for general nutrition advice.
