Fried Egg Prosciutto Frisee And Blue Cheese On Ciabatta Recipes

ARTICHOKE PESTO ON CIABATTA

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
• When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.

FRIED EGG AND SAUSAGE CIABATTA BREAKFAST PIZZAS

Steps:

• Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.
• Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.
• Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.
• Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.

PROSCIUTTO, FRIED EGG, AND PARMESAN ON COUNTRY BREAD

Steps:

• Preheat broiler, with the tray set at the lowest position. Broil the bread on one side until toasted, 1 to 2 minutes. Remove and divide the cheese and prosciutto evenly on the untoasted sides. Return to broiler and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off broiler, leaving the sandwiches inside to stay warm. In a frying pan, melt 1 tablespoon of the butter, then fry the eggs to the desired doneness. Remove the sandwiches and top each with an egg. Add the remaining butter to the pan and sauté the anchovies and garlic over medium-high heat, stirring constantly, until the garlic begins to soften. Add the spinach and cook until it wilts, then add the lemon juice, salt, and pepper. Spoon over the sandwiches and serve.
• Suggestions for the kids
• Omit the anchovies, garlic, spinach, and lemon juice. Top with another slice of toast before serving. And if the prosciutto and Parmesan are too sharp, replace them with honey-baked ham and white cheddar.

MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA

Steps:

• To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
• In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
• Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
• Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
• Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
• Add baby arugula then polenta-parmesan crusted tomatoes.
• Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

FRIED EGG, PROSCIUTTO, FRISEE AND BLUE CHEESE ON CIABATTA

Steps:

• Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
• Whisk in the olive oil until combined.
• Fold in the crumbled blue cheese.
• Add the frisee and toss well to coat the frisee with the dressing.
• Season with more black pepper, to taste.
• Heat a little of the butter in a small nonstick skillet over medium heat.
• Gently crack an egg into a small dish, and then add to the pan with the butter and cook until the white is set and the yellow is slightly firm, about 2 minutes.
• Season with salt and pepper and then gently turn the egg over and continue cooking for 1 minute.
• The yolk should still be slightly runny.
• Repeat with remaining butter and eggs.
• Place the bread on a flat surface and top each with 1/4 of the frisee mixture, followed by 2 slices of prosciutto or cooked cripsy pancetta, and then an egg.
• Place a thin slice of blue cheese on top of the egg and garnish with ground black pepper.
• Place another piece of bread on top.
• Repeat to make a total of 4 sandwiches.