Okay. So we’re only calling these sandwiches “mini” cuz we ate 3 yesterday and want to feel better about it.

Ingredients

  • 8 large slices prosciutto
  • 8 slices sourdough bread, each about 4 inches long and 6 inches wide
  • 1⁄2 cup unsalted butter, at room temperature
  • 8 quail eggs*
  • 8 Campanelli or Roma tomato slices, each 1⁄4 inch thick
  • 8 large fresh basil leaves
  • Salt and freshly ground black pepper

*You can use chicken eggs instead of quail eggs. If you opt for that change, you’ll need to use a whole slice of bread for each egg and a 2-inch round cutter. Also use Roma, rather than Campanelli, tomato slices and more prosciutto and basil for each sandwich. You will need to cook the eggs for 7 to 10 minutes in the oven, to allow the whites to set.

Additional Information

Instructions

Preheat the oven to 350˚F. Arrange the prosciutto slices in a single layer on a baking sheet and bake for 6 to 8 minutes, until shriveled and crispy. Set the prosciutto aside and raise the oven temperature to 375˚F.

Using a 3-inch round cutter, cut 2 rounds from each bread slice. Using a 1-inch round cutter, cut a round from the center of 8 of the bread rounds. Spread all 16 large bread rounds on both sides with the butter. (Discard the small centers and other bread scraps or save for another use.)

Heat a large, ovenproof skillet over medium-high heat. Place the 8 bread rounds without holes in the skillet and toast, turning once, for about 3 minutes on each side, until lightly browned. Divide the toasted bread rounds among 4 plates, placing 2 rounds on each plate. Top each round with a piece of prosciutto, a tomato slice, and a basil leaf. Set aside.

Place the bread rounds with the holes in the center in the skillet and lower the heat to medium. Toast the underside for about 3 minutes, until light brown. Flip the bread rounds and crack 1 egg into the hole of each round. Transfer the skillet to the oven and bake for 3 to 5 minutes, until the whites are opaque and the yolks are still runny.

Place the egg-filled rounds on top of the prepared toast rounds. Season with salt and pepper and serve immediately.

TIP: If you don’t have round cutters, use the rim of a 3-inch glass jar or drinking glass as a template to cut the bread rounds and a 1-inch bottle lid to cut the centers.

For more check out The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC

by Aray Till

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