We present you with the new and improved breakfast sandwich.
With crispy prosciutto, melty fontina cheese, and irresistible fried eggs, this tartine is perfect.
This savory, show-stopping tartine has an exciting mix of flavors and textures.
Photo: Greg DuPree
The runny egg yolk and melted fontina offer a rich and creamy counterpoint to the earthy sauteed greens.
This recipe was developed by Julia Levy.
Add greens and cook, tossing, until wilted, about 2 minutes.
Season with 14 teaspoon each of the salt and pepper; drizzle with lemon juice.
Transfer mixture to a bowl and wipe skillet clean.
Preheat broiler with rack 6 inches from heat.
Place bread on a baking sheet and drizzle both sides with 2 tablespoons of the oil.
Broil until toasted, flipping halfway through, about 1 minute per side.
Divide cheese among toasts and broil until melted, about 1 minute.
Place skillet over medium-high heat; add remaining 1 tablespoon oil.
Season with remaining 12 teaspoon salt and 14 teaspoon pepper.
Top each toast with some of the greens, prosciutto, and a fried egg.
2,000 calories a day is used for general nutrition advice.
