Brioche with Prosciutto, Gruyere and Egg Recipe

Name: Brioche with Prosciutto, Gruyere and Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 1-inch-thick slices of brioche; 2 tablespoons unsalted butter, plus softened butter, for brushing; 6 ounces frisee, torn into bite-size pieces (3 cups); 1/4 cup lightly packed parsley leaves; 2 scallions, thinly sliced; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; 6 large eggs; 1/2 pound Gruyere cheese, thinly sliced; 12 thin slices of prosciutto (6 ounces)

Servings: persons

Six 1-inch-thick slices of brioche
2 tablespoons unsalted butter, plus softened butter, for brushing
6 ounces frisee, torn into bite-size pieces (3 cups)
1/4 cup lightly packed parsley leaves
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
6 large eggs
1/2 pound Gruyere cheese, thinly sliced
12 thin slices of prosciutto (6 ounces)

1
Preheat the broiler.
2
Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet.
3
Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total.
4
Leave the broiler on.
5
In a medium bowl, toss the frisee with the parsley, scallions, lemon juice and olive oil.
6
Season the salad with salt and pepper.
7
Melt 1 tablespoon of butter in each of 2 large nonstick skillets.
8
Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes.
9
Transfer to a plate and season with salt and pepper.
10
Top the brioche with the Gruyere, covering as much of the toasts as possible with the cheese.
11
Broil 8 inches from the heat for about 3 minutes, until the cheese is melted.
12
Transfer the cheesy brioche toasts to plates.
13
Top with the frisee salad, prosciutto and fried eggs and serve at once.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Six 1-inch-thick slices of brioche, 2 tablespoons unsalted butter, plus softened butter, for brushing, 6 ounces frisee, torn into bite-size pieces (3 cups), 1/4 cup lightly packed parsley leaves, and more.

Yes, Brioche with Prosciutto, Gruyere and Egg falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brioche with Prosciutto, Gruyere and Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions