Frico Egg & Crispy Prosciutto Arugula Salad
Course: Soup u0026amp; Salad20
minutes20
minutesFrico is a crispy fried mound of parmesan cheese. Topping that cheese with a sunny side up egg while it cooks produces a yummy crispy cheesy bottom that you can top an arugula salad with or even sandwich between bread for a unique breakfast sandwich or breakfast for dinner. Crispy Prosciutto and a lemony Italian dressing round out this simple salad that is easy to make but has depth of flavor.
Ingredients
- Lemony Italian dressing
Sutter Buttes plain or lemon olive oil
Sutter Buttes lemon balsamic vinegar
Frontier Co-op salt
Frontier Co-op garlic powder
Frontier Co-op onion powder
Simply Organic oregano
Frontier Co-op sweet basil leaf
Simply Organic parsley
Frontier Co-op pink peppercorn freshly ground
Frontier Co-op crushed red pepper flake
- Salad
baby arugula or baby spinach divided among 4 plates
organic free range eggs large or extra large
really good shredded parmesan cheese
Prosciutto torn and fried until crispy in a skillet
Directions
- Simply mix all salad dressing ingredients in a mason jar and set aside on the counter to marinate. Always adjust for taste.
- Divide arugula between 4 plates.
- Tear your prosciutto into smaller pieces and fry in a skillet for just a couple of seconds per side to make them crispy and set aside on a plate.
- In that same skillet, spray with some non-stick or coconut oil spray, place around 1/4 cup of parmesan in warm skillet and spread it out slightly but not leaving any gaps. As it starts to melt you will crack an egg on top of each pile of cheese and then cover that skillet. Cook until the egg is done to your likeness and the cheese is crispy on the bottom.
- Top the salad with your crispy prosciutto, frico egg and spoon over some of that lemony Italian vinaigrette.
- This also makes a wonder open faced sandwich with some really good ciabatta or focaccia underneath the salad.
