Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, parma and egg toast. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Parma and egg toast is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Parma and egg toast is something which I have loved my whole life. They are nice and they look wonderful.
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. Make sure your muffins have been toasted nicely.
To get started with this 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 that.
The ingredients needed to make Parma and egg toast:
- Get 1 slice integral bread
- Prepare 10 grams butter
- Make ready 15 grams gruyère
- Get 10 grams parma ham
- Take 1 egg
- Prepare 5 sesame
- Get 5 grams parmesan
- Take 2 grams catupiry
- Take 1 grams thym
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. Recipes gallery: Prepare Parma Ham to taste it better. Once the rind has been removed, it must be degreased according to taste and need.
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
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. Pour over the remaining sauce and garnish with a sprinkling of cayenne pepper. Hard boil the egg and leave to cool. Arrange the salad leaves in a bowl.
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