Recipes Breakfast + Brunch Breakfast Toast Brioche with Prosciutto, Gruyère and Egg 5.0 (3,508) 1 Review "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. By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Award-winning chef and the author of two bestselling cookbooks, Sunday Suppers at Lucques and The A.O.C. Cookbook. She is the co-owner of several beloved Los Angeles restaurants.Expertise: chef, restaurateur, cookbook author, farmers market advocate.Experience: Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne's background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison and L'Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard's Arpège in Paris. Her work as executive chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for Lucques, her first restaurant, with business partner Caroline Styne. Suzanne's food defines an inimitable Southern California style, reflecting her passion for seasonal cooking, ever-changing menus, and artfully presented dishes bursting with colors and flavors that embrace the beauty and decadence of California farms. Food & Wine's Editorial Guidelines Updated on April 2, 2021 Print Rate It Share Share Tweet Pin Email Suzanne Goin's delicious open-faced sandwiches feature buttery bread topped with gooey cheese, prosciutto and fried egg. Photo: © Johnny Miller Total Time: 40 mins Yield: 6 Ingredients 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) Directions 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. In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper. 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. 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. Rate it Print