Spring Greens Tartine With Prosciutto Fontina and a Fried Egg
Ingredients
- 4 ounces prosciutto, thinly sliced
- 4 tablespoons olive oil, divided
- 6 spring onion bulbs, sliced
- 3 cloves garlic, thinly sliced
- 8 cups chopped greens, such as Swiss chard, kale, or spinach
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 ½ teaspoons fresh lemon juice
- 4 slices crusty bread
- 6 ounces fontina cheese, grated (about 1½ cups)
- 4 large eggs
Instructions
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