Sometimes breakfast for dinner is a good thing, or maybe it’s just a fantastic start to a great day — these Ricotta, Asparagus, Crispy Prosciutto, and Egg Toasts are simple to prepare and so delightful anytime.
A good toast recipe layers some of the best ingredients to achieve deliciousness. Creamy whole milk ricotta, steamed asparagus and crispy prosciutto make the base of this recipe and then the toasts are topped with a freshly cooked sunny-side-up egg. The levels of texture and taste are quite incredible with a a greenish kick from steamed asparagus and a slight salty flavor from the crunchy prosciutto. This combination is outstanding and one of my favorite things to eat.
I served these toasts for brunch, but they are great as breakfast, lunch or dinner. They would also make great bites sliced in half for a bridal shower or baby shower, or as a starter before any meal. Just leave off the egg if they are going to sit buffet-style for a while, or cook them hard boiled in a saucepan, and slice over top.
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Ingredients
4 large slices sourdough bread
4 ounces slices prosciutto
16 asparagus stalks, ends removed and cut in half
1 cup whole milk ricotta cheese
4 large eggs
1 teaspoon butter
salt and pepper
(Serves 4)
To Prepare:
- In a non-stick skillet, add prosciutto and cook until crispy, about 3 minutes. Remove and set on a plate.
- Add asparagus stalks and butter to pan. Add 2 tablespoons water and cover with lid. Steam for 3 minutes. Remove lid and let water evaporate. Remove asparagus and place on plate.
- Toast bread in toaster and spread with ricotta cheese. Add eggs to skillet and cook for 2-4 minutes, using lid to steam.
- Place asparagus spears on top of ricotta, followed by crispy prosciutto. Top each toast with a sunny side up egg. Enjoy!
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