I’m taking a break from my meat-free week to post a recipe that Kylin and I made a couple months ago- enjoy!

I love eggs. Fried, scrambled, poached, omletted (?)- for breakfast, lunch or dinner. They are such a simple, versatile kitchen staple that I feel like I always have some on hand- in case a recipe calls for egg whites, say, or its the day before payday and I’m eating a fried egg in my ramen for dinner.

Similarly, I adore pesto. My mom used to make rotini with pesto (my sister and I called it “curly noodles”) with rotisserie chicken at least once a week when we were little, and I still eat it on the regular (oddly enough, no one else in my family continues to eat pesto with as much gusto as we once did except me-) – so when I saw eggs and pesto on this sandwich, I knew I had to try it.

This is an absurdly easy dish, but it requires truly great ingredients to make it wonderful. I went with imported prosciutto and fresh-baked bread from a local bakery, as well as fresh tomatoes and pesto. The separate ingredients need to be great, but work together to create a tantalizingly delicious meal (Kylin and I emitted some involuntary moans upon first bite).

Roma Eggs
from Saveur 

Ingredients 

  • 1 large loaf ciabatta or foccacia, or two small, split lengthwise and cut into quarters
  • 1/3 a cup olive oil
  • 1 cup homemade or store bought pesto
  • 8 slices proscuitto
  • 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
  • 2 Roma tomatoes, cored and cut into ¼”­thick slices
  • Kosher salt, to taste2 tbsp
  •  white wine vinegar
  • 4 eggs
  • ⅓ cup freshly grated Parmesan
  • Freshly ground black pepper, to taste

1. Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil. Bake until lightly toasted, about 8 minutes. Remove from oven and spread cut sides with pesto.

2. Heat remaining oil in a 10″ skillet over medium­high heat. Add prosciutto and fry, turning once, until crisp, about 2minutes. Place prosciutto on bottom halves of bread. In same pan, add tomato slices and cook, turning once, until browned on both sides, about 4 minutes. Place tomatoes on top of prosciutto.

3. Bring a 10″ skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 smalldishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with parmesan and pepper.