Best 4 Lemon Parsley And Parmesan Plus Bread Prosciutto And Egg Recipes
Combining the bright flavors of lemon, parsley, and parmesan cheese with the savory notes of prosciutto and egg, this recipe creates a culinary masterpiece that tantalizes the taste buds. Bread serves as the foundation for this delightful dish, acting as a canvas for the harmonious blend of ingredients. Whether you're hosting a brunch or simply seeking a delectable breakfast or lunch, this recipe promises an unforgettable gastronomic experience.
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LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG
This dish is a good use for day-old baguette or leftover Italian bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
- In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
- Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
- Slice into 2-inch pieces. Serve immediately.
LEMON, PARSLEY, AND PARMESAN PLUS PASTA
This parsley sauce is a riff on basil-and-Parmesan pesto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
- Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.
LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG
This is from Martha Stewart. This dish is a good use for day-old baguette or leftover Italian bread.
Provided by Nado2003
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
- In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
- Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
- Slice into 2-inch pieces. Serve immediately.
Nutrition Facts : Calories 594.4, Fat 9.7, SaturatedFat 3.7, Cholesterol 163.1, Sodium 1066.8, Carbohydrate 97.5, Fiber 4.2, Sugar 5, Protein 28.8
PROSCIUTTO, FRIED EGG, AND PARMESAN ON COUNTRY BREAD
Provided by Victoria Granof
Categories Cheese Egg Fish Pork Breakfast Brunch Broil Fry Sauté Kid-Friendly Parmesan Prosciutto Cookie Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat broiler, with the tray set at the lowest position. Broil the bread on one side until toasted, 1 to 2 minutes. Remove and divide the cheese and prosciutto evenly on the untoasted sides. Return to broiler and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off broiler, leaving the sandwiches inside to stay warm. In a frying pan, melt 1 tablespoon of the butter, then fry the eggs to the desired doneness. Remove the sandwiches and top each with an egg. Add the remaining butter to the pan and sauté the anchovies and garlic over medium-high heat, stirring constantly, until the garlic begins to soften. Add the spinach and cook until it wilts, then add the lemon juice, salt, and pepper. Spoon over the sandwiches and serve.
- Suggestions for the kids
- Omit the anchovies, garlic, spinach, and lemon juice. Top with another slice of toast before serving. And if the prosciutto and Parmesan are too sharp, replace them with honey-baked ham and white cheddar.
Tips:
- To achieve the perfect doneness for your eggs, cook them over medium heat and flip them only once. This will prevent the yolks from overcooking.
- If you don't have a lemon on hand, you can substitute white wine vinegar or rice vinegar. Just be sure to use half the amount, as these vinegars are more acidic than lemon juice.
- Use good quality Parmesan cheese for the best flavor. Freshly grated Parmesan will give you the best results.
- To make the breadcrumb topping extra crispy, toast the breadcrumbs in a pan with some butter before adding them to the casserole.
- If you are using a nonstick pan, be sure to use a little bit of oil or butter to prevent the eggs from sticking.
Conclusion:
Lemon parsley and Parmesan is a classic flavor combination that can be enjoyed in many different ways. These recipes are just a few examples of how you can use this delicious combination to create a memorable meal. Whether you are looking for a quick and easy breakfast or a more elaborate dinner, these recipes have something for everyone. So next time you are looking for a new and exciting way to enjoy lemon parsley and Parmesan, give one of these recipes a try!
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