Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, parma and egg toast. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Classic Eggs Benedict with Fool Proof Hollandaise Recipe. Top with mashed avocado, Prosciutto di Parma and egg prepared of your choice (over-easy, poached, etc). Toast you muffins in the same pan you cooked Parma ham.
Parma and egg toast is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Parma and egg toast is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook parma and egg toast using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Parma and egg toast:
- Take 1 slice integral bread
- Prepare 10 grams butter
- Prepare 15 grams gruyère
- Prepare 10 grams parma ham
- Get 1 egg
- Prepare 5 sesame
- Get 5 grams parmesan
- Get 2 grams catupiry
- Get 1 grams thym
Crack an egg into each one and season well - best if you do this bit. Split and lightly toast the muffins. Spread each toasted muffin half with a little of the mayonnaise sauce and top with two slices of the Parma ham, two asparagus spears and a poached egg. See recipes for Fettuccine All'Alfredo con Prosciutto di Parma – A Rachael Ray Recipe too.
Steps to make Parma and egg toast:
- butter the top face of the bread and toast it
- cover the toast with gruyère and parma slices.
- add some butter to a pan and fry the egg, add catupiry and thym in its center and close with a silicon spoon. turn the egg to fry the other side and close it. keep the runny yolk!
- place the fried egg on parma and finish it with sesame and grated parmesan
Seuss meets prosciutto and pesto with this eight-minute recipe from chef Evan Funke of Santa Monica's Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. In a small nonstick skillet over low heat, melt the butter; it should not froth. Hard boil the egg and leave to cool. Arrange the salad leaves in a bowl. Halve the tomatoes, slice the egg and them into the salad bowl.
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