YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Eggs with Crispy Prosciutto Toast
Crispy prosciutto and pan-seared eggs served over toasted sourdough with a creamy lemon-yogurt base and fresh arugula for a vibrant crunch.
INGREDIENTS
2 large eggs
4 slice prosciutto
1 slice sourdough bread
0.5 cup Greek yogurt
0.5 tbsp extra virgin olive oil
1 cup arugula
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Whisk the Greek yogurt and lemon juice in a small bowl until creamy and set aside.
Heat the olive oil in a non-stick skillet over medium heat and add the prosciutto slices.
Cook the prosciutto until it achieves a shatteringly crisp texture, then transfer to a paper towel to drain.
Crack the eggs into the same skillet, seasoning them with sea salt and black pepper.
Sear the eggs until the whites are fully opaque and edges are golden, but the yolks remain beautifully runny.
Toast the sourdough until golden brown and spread the lemon-yogurt mixture generously across the surface.
Top the toast with fresh arugula, the crispy prosciutto, and the seared eggs, then garnish with red pepper flakes.