Brioche with Prosciutto, Gruyere and Egg

A lot has happened since I last posted. I went on a fabulous trip with my WWU best friends to Aracata and Sonoma, CA. We found out we were having a boy. Baby-moon to Arizona. My niece Hailey Silvia was born. The holidays. Numerous generous baby showers - our little guy was well loved and taken care of long before he arrived! And the biggest, most wonderful event of my life, Graham was born four weeks early on January 24. He's awesome. And the absolute cutest.

I'd love to get caught up with stories and pictures, but it's not realistically going to happen. This is a fresh start so moving forward we don't miss out on any more fabulous recipes or pictures!

My mom made this breakfast for us a few weeks ago on a boat trip to Roche Harbor and Curtis and I decided it's one of our new favorite dishes, so we made it for Mother's Day breakfast. Easy and incredibly delicious.

Brioche with Prosciutto, Gruyere and Egg
FOOD AND WINE / Suzanne Goin, A.O.C. wine bar

Tequila Sunrise

6 servings 

Six 1-inch-thick slices of brioche
2 tablespoons unsalted butter, plus softened butter, for brushing
6 ounces frisee, torn into bite-size pieces (3 cups) - we used arugula
1/4 cup lightly packed parsley leaves
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 large eggs
1/2 pound Gruyere 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 frisee (arugula) 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. (I do step #4 first and then cook the eggs at the last minute.)
4. Top the brioche with the Gruyere, 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 salad, prosciutto and fried eggs and serve at once.

Our little Pit:

Graham just a few weeks old

And now almost 4 months old!