Prosciutto and Gruyere
You’ll love this brunch – and so will your kids! Put the whole sheet pan in the oven after assembling and set the timer. You’ll have a delicious and impressive brunch – without the stress!
Preparation time: 5 minutes active, 15 minutes passive
- 6 large slices of sourdough bread
- 2 tbsp salted butter, melted
- 6 slices of prosciutto
- 6 small eggs
- 1 ½ cups gruyere cheese, grated
- 2 tbsp parsley, finely chopped
- maple syrup
Pre-heat oven to 400°F. Place the six bread slices on a parchment covered sheet pan.
Brush both sides of each piece of bread with melted butter, using a pastry or basting brush. Punch a hole in each piece of bread, where the egg will fit, using a standard mason jar is a good size. You can either discard the bread rounds or toast them on the sheet pan for an extra treat.
Lay one slice of prosciutto across each piece of bread, pressing it down in the hole. It doesn’t need to cover or line the entire hole, but make sure it is down into it and touching the sheet pan. Crack an egg into each hole. Toss the grated cheese and chopped parsley together, then sprinkle evenly over each piece of bread. Sprinkle with salt.
Bake for 15 minutes, or until the whites of the egg are set. Serve immediately with a drizzle of maple syrup.
Recipe created by Jess Emin
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