![Brioche with Prosciutto, Gruyère and Egg](https://cdn.statically.io/img/www.foodandwine.com/thmb/Fxd2vgZLcIB873OQLKRKCCcCo3w=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201303-xl-brioche-with-prosciutto-gruyere-and-egg-2000-8e69f34283044c478240b1f0477f46f7.jpg)
Ingredients
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Six 1-inch-thick slices of brioche
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2 tablespoons unsalted butter, plus softened butter, for brushing
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6 ounces frisée, torn into bite-size pieces (3 cups)
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1/4 cup lightly packed parsley leaves
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2 scallions, thinly sliced
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2 tablespoons fresh lemon juice
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2 tablespoons extra-virgin olive oil
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Kosher salt
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Freshly ground pepper
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6 large eggs
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1/2 pound Gruyère cheese, thinly sliced
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12 thin slices of prosciutto (6 ounces)
Directions
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Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.
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In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.
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Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper.
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Top the brioche with the Gruyère, covering as much of the toasts as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the frisée salad, prosciutto and fried eggs and serve at once.
Suggested Pairing
Bright, berry-scented sparkling rosé.