Brioche with Prosciutto Gruyère and Egg recipes
Ingredients
- Six 1-inch-thick slices of brioche
- 2 tablespoons unsalted butter, plus softened butter, for brushing
- 6 ounces frisée, torn into bite-size pieces (3 cups)
- 1/4 cup lightly packed parsley leaves
- 2 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- kosher salt
- freshly ground pepper
- 6 large eggs
- 1/2 pound Gruyère cheese, thinly sliced
- 12 thin slices of prosciutto (6 ounces)
Instructions
Brioche with Prosciutto, Gruyère and Egg recipes serves 4 original recipe by Food & Wine.
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