Lunch: Brioche with Prosciutto, Gruyère and Egg

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Brioche with Prosciutto, Gruyère and Egg

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Six 1-inch-thick slices of brioche
2 tablespoons unsalted butter, plus softened butter, for brushing
6 ounces frisée, torn into bite-size pieces (3 cups)
1/4 cup lightly packed parsley leaves
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
6 large eggs
1/2 pound Gruyère cheese, thinly sliced
12 thin slices of prosciutto (6 ounces)

Instructions

Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.
In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.
Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper.
Top the brioche with the Gruyère, covering as much of the toasts as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the frisée salad, prosciutto and fried eggs and serve at once.

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