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Brioche with Prosciutto, Gruyère and Egg

“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.” Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.

  • Total Time:
  • Servings: 6

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  • Six 1-inch-thick slices of brioche

  • 2 tablespoons unsalted butter, plus softened butter, for brushing

  • 6 ounces frisée, torn into bite-size pieces (3 cups)

  • 1/4 cup lightly packed parsley leaves

  • 2 scallions, thinly sliced

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground pepper

  • 6 large eggs

  • 1/2 pound Gruyère cheese, thinly sliced

  • 12 thin slices of prosciutto (6 ounces)


  1. 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.
  2. In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.
  3. 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.
  4. 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.

Contributed By Photo © Johnny Miller Published March 2013

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