Brioche with prosciutto, gruyere and a sunny-side-up egg

Tam West

This recipe comes from The AOC Cookbook by Suzanne Goin, one of the owners of the AOC restaurant in Beverly Hills.

For more about the newer food trends and dining in the City of Angels, see Eating LA.

Ingredients

5 Tbsp	Butter
6 slices	Brioche
450 g	Gruyere cheese, sliced (Main)
6	Eggs (Main)
2 cups	Micro greens, or frisee leaves (Main)
¼ cup	Flat leaf (Italian) parsley
1	Spring onion, sliced
2 Tbsp	Extra virgin olive oil
2 Tbsp	Lemon juice
175 g	Prosciutto (Main)

Directions

1. Lightly spread butter on one side of each brioche slice. Arrange the slices butter-side up on a baking tray and toast under the grill for 1-2 minutes until golden brown. Turn the slices over and toast the unbuttered side until just golden.
2. Cut the sliced gruyere, if necessary, and arrange it to fit exactly on top of each of the toasted brioche (any exposed brioche will burn). Set aside.
3. Heat two large frying pans over high heat, then add 1 Tbsp butter to each pan. When the butter foams, gently crack three eggs into each pan, being careful not to break the yolks. Season the eggs with salt and pepper, cook 1 minute, and then turn off the heat.
4. Toss frisee or microgreens with parsley, spring onion, olive oil, lemon juice and some salt and pepper.
5. Place the brioche slices under the grill for 3 minutes or so, until the cheese melts. Transfer one brioche slice to each of 6 plates. Mound some frisee or microgreens on top and weave some prosciutto through each salad.
6. Carefully place the eggs on top.

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