Arugula Pesto, Prosciutto, and Egg Toast
Active Time: minutes • Total Time: minutes
- 2 cups Earthbound Farm Organic Baby Arugula
- 1/2 cup Parmesan, plus more for finishing
- 3 tablespoons pine nuts
- 1/2 cup olive oil
- 2 cloves garlic
- salt, black pepper, red pepper flakes to taste
- 2 slices prosciutto
- 1 large egg
- 1 tablespoon butter
- 1 tablespoon olive oil (for toasting)
- 1 slice good quality sourdough bread
This dreamy delight will make you forget all about your avocado toast…and with just a bit more effort. All well worth it. Crusty sourdough, nutty arugula, salty prosciutto and the perfectly cooked egg turn the yum knob up to 11 for breakfast, lunch, or dinner. This is a recipe for one, but increase quantities if you want to serve more. Thanks to Abigail of Cooking in Brooklyn (@bon_abbetit) for this recipe. Click here to see the original post and a video.
Step 1: Make your pesto: in a food processor or magic bullet, blend the arugula, parmesan, pine nuts, olive oil and garlic. Once blended, give it a taste test and adjust accordingly. Some people prefer more/less garlic, saltiness etc. so give it a taste test before you call it done.
Step 2: Coat the bread in olive oil and crisp in a sauté pan for 2-3 min per side on medium heat. Once browned, remove from heat. In same pan, heat butter. Cook egg to your liking. Season with salt and pepper.
Step 3: Spread as much pesto as you like on the toast and then add your pieces of prosciutto. Top with fried egg, red pepper flakes and some parmesan. Enjoy!
Tip: You can keep the rest of the pesto in the fridge to enjoy for the rest of the week, because you know you’ll want to make this treat again. If you have a lot of arugula on hand, one thing we like to do is blend arugula and olive oil together and freeze. Then when you’re ready, thaw and add in the garlic, parmesan, and pine nuts. It’s kind of the perfect combo of convenience and freshness!