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Eggs Italian Style

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  • Serves: 2
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  • 2 each fresh eggs
  • 2 slices sourdough Italian bread, 1” thick
  • 2 each roasted red peppers
  • 2 slices prosciutto or other unsmoked ham
  • 2 Tbsp olive oil
  • Italian parsley, for garnish
  • Kosher salt
  • Freshly ground black pepper


Tear a hole in the center of each slice of bread about 3” in diameter.

Heat a non-stick or well seasoned cast iron skillet over high heat. When hot add the olive oil and then the roasted peppers and prosciutto and cook briefly. Remove from the pan and set aside in a warm place.

Add the slices of bread to the pan and toast on one side. Turn the bread over and crack the eggs into the holes in the bread. Cook the eggs for 1-2 minutes and then carefully flip and cook for another 1-2 minutes on the second side. Sprinkle the second side with salt and black pepper. If you like your yokes firm and not runny, place the pan in a 400 F oven for 3 minutes.

Slide the bread with the egg on to a plate. Place the roasted pepper and prosciutto on the top of the bread and garnish with sprigs of Italian parsley.


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