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Prosciutto, Fried Egg, and Parmesan on Country Bread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated take on the classic egg on toast makes for a luxurious high-protein breakfast or a light savoury lunch. By using crusty ciabatta or sourdough, you create a sturdy base for the salty, crisp prosciutto and melted Parmesan. The addition of a fried egg adds a rich, velvety texture that balances the sharp notes of the cured meat and cheese beautifully, resulting in a deeply satisfying meal.

To elevate the dish further, the eggs are finished with a quick sauté of baby spinach, garlic, and anchovies. This provides a punchy, umami-rich topping that cuts through the richness of the butter and yolk with a hint of fresh lemon. It is a brilliant choice for those seeking a nutritious, iron-rich dish that brings the flavour of a high-end bistro to your home kitchen.

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Ingredients for Prosciutto, Fried Egg, and Parmesan on Country Bread

  • 2 slices Tuscan, ciabatta, or other crusty bread

  • 4 to 6 thin slices Parmesan

  • 2 thin slices prosciutto

  • 2 tablespoons unsalted butter

  • 2 eggs (preferably organic)

  • 4 salted anchovy fillets, finely chopped

  • 1 garlic clove, peeled and thinly sliced

  • 1 handful fresh baby spinach

  • 1 squeeze fresh lemon juice

  • Salt and freshly ground black pepper to taste

How to make Prosciutto, Fried Egg, and Parmesan on Country Bread

Preheat grill, with the tray set at the lowest position. Grill 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 grill and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off grill, 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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