Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, parma and egg toast. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Parma and egg toast is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Parma and egg toast is something that I’ve loved my whole life. They’re fine and they look fantastic.
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.
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 cook that.
The ingredients needed to make Parma and egg toast:
- Take 1 slice integral bread
- Prepare 10 grams butter
- Take 15 grams gruyère
- Get 10 grams parma ham
- Get 1 egg
- Get 5 sesame
- Prepare 5 grams parmesan
- Make ready 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.
Instructions 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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