Monday, January 30, 2012

Baked Prosciutto Breakfast Sandwich

Normally I look through the Martha Stewart books/magazines and think... uh, yeah.  If only I had a whole team to work on that, we'd be done quickly.

I found this recipe on page 93 of one of Martha's magazines (Nov? Dec?)  Anyway... super easy!!

Baked Prosciutto Breakfast Sandwich

Here's my version of how we did this:

Preheat oven to 350.  Slice the top 1/4" off the top of a loaf of a baguette.  (We used narrow French bread in this picture.... the wider Italian loaf worked, but was a little messier since the crust was softer and I poked holes in the crust too easily.)  Save the crusty bread top and cut into 1" pieces.  

Hollow out the bottom.  You will not need the middle bread.  

In a bowl, whisk together 5 eggs, 1t lemon zest, 3T milk, 1T dried parsley (calls for 1/4 cup fresh, but we didn't have the fresh parsley), and 1/2 cup of grated Parmesan cheese.  Season lightly with salt and pepper.  Stir in a handful of the bread pieces.

Place the hollowed bread onto a baking sheet and pour the egg mixture inside and top with shreds of prosciutto.  (The recipe called for the prosciutto to be on the bottom, but on top, it crisps up nicely.)

Bake at 350 for 30-33 minutes.

Slice into 2" sections and serve.  

Wowza!  YUM-Oh!

We had plenty of leftovers since we made two baguettes worth... and it refrigerated very well.  I just toasted a slice in the toaster oven the next day, and it was still divine.  :)


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