Prosciutto and Parmesan Egg Tartine Recipe
This post is sponsored by Get Cracking. As always, all opinions expressed in this post are my own.
There aren’t many bright mornings here in St. John’s, even in the summer. Most of the time we wake up to grey skies and fog drifting into the harbour, and a few weeks back when I woke up early for the Wake Up To Yellow event it was a regular kind of morning… until I got downtown. Walking along Water Street on that Wednesday morning I couldn’t help but notice all the yellow! Yellow flags, yellow tents and people in yellow jackets handing out yellow potted flowers. What an amazing way to start the day!
Get Cracking Bright and Early
Get Cracking’s Wake Up To Yellow event was a three-hour pop-up market hosted in Harbourside Park by local Newfoundland egg farmers. In addition to brightening people’s day with all the yellow, they were handing out breakfast sandwiches and veggie wraps filled with egg-y goodness as commuters made their way to work.
Wake Up To Yellow Swag
Local egg farmers were up bright and early too (like they usually are) to chat with market-goers about egg farming and cooking with eggs. In addition to the gorgeous potted flowers, they helped hand out recipe cards with simple and healthy egg recipes (did you know every egg has 6.5 grams of protein and 14 nutrients?) and bright yellow utensils to make whipping up your next egg dish even easier.
A Recipe for Prosciutto and Parmesan Egg Tartine
In the spirit of starting the day as eggcellently as I did at the Wake Up To Yellow event, I created this prosciutto and parmesan egg tartine recipe. It takes less than 10 minutes to whip up and brightens up even the greyest of Monday mornings! If you can scramble an egg and pop some bread in the toaster, you can make this prosciutto and parmesan egg tartine with fig jam and arugula! For other easy and unique recipe ideas visit eggs.ca.
Prosciutto and Parmesan Egg Tartine
This simple open-faced breakfast sandwich is a great way to start the day — you can use your favourite type of bread as the base, but a thick slice of a rustic loaf works best.
- 2 eggs
- 2 slices bread
- 2 slices prosciutto
- 1 tbsp olive oil
- 1 tbsp fig jam
- parmesan cheese shavings
- salt and pepper to taste
Warm olive oil in a non-stick skillet over medium heat.
Whisk eggs, salt and pepper in a bowl. Add egg mixture to warm skillet and scramble.
Pop slices of bread into the toaster. Toast!
Slather fig jam onto toast. Layer arugula, then eggs, then parmesan onto toast.
Garnish with parmesan shavings, salt and pepper.