Nutritional Info

Nutrition Facts

Serving Size 1 (44g)

Calories 198
Calories from Fat 179 (91%)
Amount Per Serving %DIV
Total Fat 19.9g 31%
Saturated Fat 4.1g 21%
Monounsaturated Fat 13.8g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 8.2mg 3%
Sodium 79.3mg 3%
Potassium 32.2mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0.7g
Protein 2.4g 5%

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Recipe Description
This thinly sliced baguette topped with fluffy eggs, crisp proscuitto and a tangy basil pesto sauce, makes for an elegant brunch offering.
Prep time
10 min
Cook time
22 min
Ready In
32 min


Serves Tool

Serves To:USMetric
8 Slice(sli)  prosciutto, thinly sliced
4 Ounce(oz)  fresh dill sprigs
7 Ounce(oz)  pine nuts, toasted
6 Ounce(oz)  parmesan, finely grated
2 Clove(clv)  garlic, crushed
1/3 Cup(c)  virgin olive oil
1   french bread, sliced diagonally
2 Teaspoon(t)  butter
2   eggs, lightly beaten
1/3 Cup(c)  milk
1 Tablespoon(T)  light sour cream


Preheat the oven to moderately hot 200 degrees F. Spread the prosciutto on a baking tray lined with baking paper. Bake for 5 minutes, or until sizzling and lightly crisp. Set aside. Finely chop the dill, pine nuts, Parmesan and garlic together in a food processor. With the motor running, add the oil in a thin stream and process until smooth. Season to taste. Arrange the bread on baking trays and grill until golden on both sides. Spread with dill pesto. Heat the butter in a large nonstick frying pan over low heat. Add the combined eggs and milk. As the egg begins to set, use a wooden spoon to scrape along the base with long strokes to bring the cooked egg to the surface in large lumps. Repeat several times over 10 minutes, or until the mixture is cooked but still creamy looking. Remove from the heat and stir in the sour cream. Season with salt and pepper. Divide the egg among the toasts and top with torn prosciutto. Serve immediately.

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