Skillet Egg Bruschette

1. 1

   Preheat the oven to 350F.

2. 2

   Pour the oil into a small ovenproof cast-iron skillet over medium-high heat.

3. 3

   Add the potato and red pepper flakes and cook until the potato is fork-tender.

4. 4

   Add the zucchini, season with salt and pepper, and continue cooking until the zucchini is soft, about 3 minutes.

5. 5

   Add the pecorino and oregano, and gently toss to mix.

6. 6

   In another small, hot ovenproof skillet, add the ham and butter, and saute until the ham is slightly crisp.

7. 7

   Transfer the ham to paper towels to drain and discard half the butter from the skillet.

8. 8

   Add the garlic and mushrooms, season with salt and pepper, and saute until the mushrooms are dark brown in color, about 5 minutes.

9. 9

   Add the wine and stir to scrape up bits from the pan.

10. 10

    Add the ham, parsley, and fontina and toss to mix.

11. 11

    Crack four eggs into each skillet, covering the whole skillet with the eggs, and cook over medium heat.

12. 12

    Season the eggs with salt and pepper and, once the eggs start to set, transfer both skillets to the oven.

13. 13

    Cook for about 5 minutes, until the eggs are soft but not runny.

14. 14

    Meanwhile, grill the bread on both sides.

15. 15

    Once the eggs are cooked, remove and cut each skillet of eggs into four pieces.

16. 16

    Top each slice of bread with one piece of the skillet eggs.

17. 17

    Serve one slice of each per person.

* Per serving · 4 servings · Values may vary.