Bruschetta with Egg Dill Pesto and Prosciutto


  • 8 thin slices of prosciutto
  • 1 and 1/2 oz fresh dill sprigs
  • 2 and 1/2 oz pine nuts, toasted
  • 2 oz Fresh grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1 or 2 French baguette sliced into 1/2 inch slices
  • 2 tsp butter
  • 7 eggs lightly beaten
  • 1/3 cup milk
  • 1 tbs sour cream
  • kosher salt and fresh cracked black pepper to taste

  • Preheat the oven to 400 degrees.
  • Spread the prosciutto and an aluminum foil lined baking sheet.
  • Bake for 5 minutes or until sizzling and lightly crisp. Set aside.
  • Finely chop the dill, pine nuts, Parmesan and garlic together in a food processor.
  • With the motor running, add the oil in a thin stream and process until smooth.
  • Season with salt and pepper.
  • Arrange the bread on foil covered baking trays and grill until golden brown on both  sides.
  • Spread with  dill pesto.
  • Heat the butter in a large non-stick saute pan, over low heat.
  • Add the combined eggs and milk.
  • As the egg begins to set, use a wooden spoon to scrape along the base with long strokes to bring the cooked egg to the surface in large lumps.
  • Repeat several times for about 5-8 minutes or until the mixture is cooked but still creamy-looking.
  • Remove from the heat and stir in the sour cream. Season with salt and pepper.
  • Divide the egg among the toasts and top with the torn prosciutto.

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