Roma Eggs

Saveur

SERVES 4–6

• 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
• ⅓ cup olive oil
• 1 cup homemade or store-bought pesto
• 8 slices prosciutto
• 2 Roma tomatoes, cored and cut into ¼"-thick slices
• Kosher salt, to taste
• 2 tbsp. white wine vinegar
• 4 eggs
• ⅓ cup freshly grated Parmesan
• Freshly ground black pepper, to taste

Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil. Bake until lightly toasted, about 8 minutes. Remove from oven and spread cut sides with pesto.

Heat remaining oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on bottom halves of bread. In same pan, add tomato slices and cook, turning once, until browned on both sides, about 4 minutes. Place tomatoes on top of prosciutto.

Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with parmesan and pepper. Serve with bread tops on the side.

My Notes: Delicious and simple. They need a little sharpness though--either arugula, lemon zest, or balsamic would work well.

MXF