Escarole, Egg, And Prosciutto Sandwiches – a delicious recipe with olive oil, garlic, head), fresh marjoram, eggs, focaccia. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a 10- to 12-inch nonstick frying pan over medium-high heat, stir prosciutto in olive oil until browned, 5 to 7 minutes. With a slotted spoon, transfer prosciutto to paper towels to drain. Reduce heat to medium.
2
Add garlic to pan and stir until limp, about 30 seconds. Stir in escarole, marjoram, and 1/4 cup water. Cover and simmer until escarole is tender to bite, about 5 minutes. Drain off any remaining water.
3
Uncover pan and pour in eggs. Stir often over medium heat until eggs are softly set, 2 to 4 minutes. Stir in prosciutto.
4
Set focaccia bottoms on plates; spoon egg mixture over them. Season to taste with salt and pepper. Cover with focaccia tops.
5
Wine pairing: A Pinot Blanc with sweet pear and rich mineral flavors picks up the character of the prosciutto. A lively Sauvignon Blanc or Albarino pairs seamlessly with the escarole.
6
Note: Nutritional analysis is per serving.
250
kcal
Calories
19
g
Fat
2
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips and separated, 1 tablespoon olive oil, 1 teaspoon minced garlic, 2 1/2 quarts coarsely chopped escarole (from an 8-oz. head), and more.
Yes, Escarole, Egg, And Prosciutto Sandwiches 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.
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