I’m very excited to share with you this recipe for one of the many ways to eat eggs for breakfast, brunch, or any meal of the day! This post is a 2 in 1 because I’ll share with you how to make the “soldiers” to dip into the perfectly runny yolk, as well as how to assemble it. The dish I’m talking about is eggs with prosciutto parmesan soldiers breadsticks. It’s like a sandwich in a stick dipped in a runny egg yolk for lack of better words.
Tell me this dish isn’t “sexy” with the runny yolk, look below!
I had some leftover pizza dough that I made from the night before, so I thought it’s a great opportunity to try making thin Italian breadsticks, but with a twist (literally!). I quickly ran to my garden for some fresh herbs- a combination of rosemary, oregano, and thyme, and combined it with olive oil and Parmesan cheese. It kind of acts as a “rub” for the dough. I rolled out my dough thinly and brushed 1/2 of the dough with the mixture. Then, I folded the dough in half, enclosing the mixture, and cut into thin strips. I held the 2 ends, 1 to a flat surface, and twisted the other end to form a swirl. NOTE: I also pushed down the dough before twisting to seal in all the yummy oil, parmesan, and herbs inside! See the rest of the steps in the recipe below!
Here’s what the breadsticks look like:
Now on to the funnest part of making this dish, making the eggs and assembling! While the breadsticks cool, soft boil eggs (amount depending on how many people you are feeding). Pull out a timer for this- you want the eggs to boil for exactly 7 minutes (if using large eggs). Gently add raw eggs in their shell into a pot of rolling boiling water. Set your time to 7 minutes and prepare an ice bath for the eggs (a big bowl filled with ice). Gently peel the top half of the egg and put into individual French egg holders.
Here’s what they look like!
Then, once the breadsticks have cooled, wrap each “soldier” with prosciutto. I usually bite the top of the soft boiled egg off to reveal the yolk, and then I use the breadsticks to dip the yolk. Dig in! Let me know what you think of the recipe!
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