Name: Italian Breakfast Egg and Prosciutto Toast Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 4 thick slices ciabatta bread (or sourdough/crusty Italian bread); 4 large eggs; 6-8 thin slices prosciutto di Parma; 2 handfuls fresh arugula (about 1 cup); 4 tablespoons extra virgin olive oil (divided); 1/4 cup shaved Parmesan cheese; Salt and freshly cracked black pepper, to taste; Optional: fresh basil leaves, balsamic glaze for drizzling

This elegant Italian-inspired breakfast features crispy toasted ciabatta topped with silky fried or poached eggs, delicate prosciutto di Parma, peppery arugula, a drizzle of extra virgin olive oil, and shaved Parmesan. Ready in under 15 minutes, it brings authentic Italian simplicity and bold savory flavors to your morning table.

Why You’ll Love This recipe

You’ll adore this recipe because it transforms basic breakfast ingredients into something truly special with minimal effort. The salty, melt-in-your-mouth prosciutto pairs beautifully with creamy runny egg yolks, while the crusty ciabatta provides perfect crunch and soaks up all those wonderful flavors.

Fresh arugula adds a bright, peppery contrast, and a finish of high-quality olive oil and Parmesan elevates it to restaurant quality. It’s satisfying yet light—ideal for busy mornings, lazy weekends, or impressing guests at brunch. Plus, it’s naturally gluten-adaptable and feels indulgent without being heavy. Every bite bursts with authentic Italian taste, making ordinary toast feel extraordinary!

Yield: Serves 2

Italian Breakfast Egg and Prosciutto Toast Recipe

Crispy ciabatta toast topped with fried eggs, prosciutto, arugula, and Parmesan—simple, savory Italian breakfast perfection.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

4 thick slices ciabatta bread (or sourdough/crusty Italian bread)
4 large eggs
6-8 thin slices prosciutto di Parma
2 handfuls fresh arugula (about 1 cup)
4 tablespoons extra virgin olive oil (divided)
1/4 cup shaved Parmesan cheese
Salt and freshly cracked black pepper, to taste
Optional: fresh basil leaves, balsamic glaze for drizzling

Instructions

Get excited—start by preheating a large non-stick skillet over medium heat and a toaster or oven broiler for the bread. This is going to be your new favorite morning treat!
Lightly brush both sides of the ciabatta slices with 2 tablespoons of the olive oil—don't skip this for that golden, flavorful crunch.
Toast the bread until beautifully golden and crisp, about 2-3 minutes per side in the skillet or 4-5 minutes under the broiler. Set aside on plates—they'll stay warm while you cook.
In the same skillet (or a clean one), add a tiny drizzle of olive oil if needed, then gently lay in the prosciutto slices. Warm them for 20-30 seconds per side until they just start to crisp and release their aroma—keep them soft and silky!
Remove prosciutto and set aside. Wipe the pan if needed, add a touch more oil, and crack in your eggs. Season lightly with salt and pepper.
Cook the eggs to your liking: sunny-side up for runny yolks (3-4 minutes), over-easy (flip gently for 1 minute more), or poach in simmering water with a splash of vinegar for elegance (3 minutes).
While eggs cook, scatter a generous handful of fresh arugula over each toasted ciabatta slice—this adds that perfect peppery freshness.
Layer on the warm prosciutto slices—drape them artfully so they peek out temptingly.
Carefully slide a cooked egg on top of each toast—let that golden yolk glisten! Sprinkle with shaved Parmesan curls for nutty magic.
Finish with a generous drizzle of extra virgin olive oil, a grind of black pepper, and optional basil or balsamic glaze. Dive in immediately while everything's hot and heavenly!

Notes

Use room-temperature eggs for even cooking. Fresh prosciutto is key—avoid cooking it too long or it toughens. This recipe shines with high-quality ingredients; it's simple, so each element matters.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 698Total Fat 49gSaturated Fat 12gUnsaturated Fat 37gCholesterol 403mgSodium 1016mgCarbohydrates 36gFiber 2gSugar 4gProtein 27g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use the freshest eggs possible for the best yolk color and poaching/frying results—older eggs spread more when fried.
Toast the bread until golden and crisp; it holds up better under toppings and adds texture contrast.
Don’t overcook the prosciutto—it can become tough; just a quick warm-through or crisp in the pan for 30 seconds per side.
For runny yolks, fry eggs sunny-side up or over-easy; poach for a more elegant Benedict-style vibe.
Drizzle olive oil at the very end to preserve its fresh flavor—never cook with your best bottle!
Shave Parmesan fresh with a vegetable peeler for delicate curls that melt slightly on warm eggs.
Prep toppings ahead (arugula washed, prosciutto sliced) for ultra-fast assembly.

Ingredients Notes

Prosciutto di Parma is the star—look for authentic thinly sliced prosciutto (raw-cured ham) from Italy; it’s tender, salty, and far superior to pre-packaged versions. Ciabatta or another crusty Italian bread works best because its open crumb soaks up egg yolk and oil without getting soggy.

Fresh arugula (rocket) brings peppery bite to balance richness—baby spinach is a milder sub if preferred. Extra virgin olive oil should be fruity and high-quality for drizzling; it adds authentic Italian brightness.

Large free-range eggs give the richest flavor and color. Shaved Parmesan (Parmigiano-Reggiano) melts gently and adds nutty depth—avoid pre-grated for better taste and texture. Optional fresh basil or cracked black pepper enhances the Mediterranean feel without overpowering.

Variations and Substitutions

For a lighter version, swap fried eggs for poached or soft-boiled. Add mashed avocado under the egg for creamy richness (Italian-avocado fusion toast). Include sliced fresh tomatoes or roasted red peppers for juiciness and color.

Try pesto spread on the toast instead of plain oil for herby punch. If prosciutto is unavailable, use crispy pancetta, speck, or even bacon (though less authentic). Make it vegetarian by omitting prosciutto and adding sautéed mushrooms or grilled zucchini.

For gluten-free, use your favorite sturdy GF bread. Amp up luxury with a balsamic glaze drizzle or fresh basil chiffonade. For spice lovers, add red pepper flakes or a few drops of chili oil on the egg.

Storage Options

Best enjoyed fresh right after assembly—the toast softens and eggs cool quickly. If needed, store components separately: keep toasted bread in an airtight container at room temp for up to 1 day, prosciutto wrapped in the fridge (up to 3-4 days), and cook eggs fresh. Arugula wilts fast, so add just before eating. Reheat toast in a toaster oven; avoid microwaving assembled toasts as they turn soggy.