Escarole, Egg, And Prosciutto Sandwiches

1. 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. 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. 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. 4

   Set focaccia bottoms on plates; spoon egg mixture over them. Season to taste with salt and pepper. Cover with focaccia tops.

5. 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. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.