Breakfast Bruschetta: Charred Bread with Grilled Tomatoes, Crispy Prosciutto & Eggs

You've tried (and loved!) many a breakfast sandwich, but have you tried breakfast bruschetta? You'll be hooked.
By Rachael Ray ,

Photography By Tara Donne

Recipe by Rachael Ray 

4 Servings


  • 8 slices prosciutto di Parma

  • 4 slices (1/4- to 1/2-inch-thick) red onion

  • Olive oil, for drizzling

  • Salt and pepper

  • 4 thick slices ripe beefsteak tomato

  • 4 slices (1/4- to 1/2-inch-thick) white peasant-style bread

  • 2 large cloves garlic, halved EVOO, for drizzling

  • A pat of butter, for the eggs

  • 4 large eggs

  • About 1 to 1 1/2 cups arugula

  • Calabrian chili paste or hot sauce of your choice, for serving


1. Preheat the oven to 375°. On a parchment paper–lined baking sheet, arrange the prosciutto. Bake until crisp, about 10 minutes. Transfer on the paper to a wire rack; let cool.

2. Heat a cast-iron skillet over medium-high. Drizzle the onion slices with olive oil; season with salt and pepper. Cook until browned, 2 to 3 minutes per side. Transfer to a plate. Season the tomato slices; cook until browned in spots, about 1 minute per side. Transfer to the plate with the onions. Scrape or wipe out the skillet; heat over medium-low.

3. Working over an open flame or under the broiler, char the bread. Rub the bread with the cut sides of the garlic cloves. Drizzle with EVOO; season with salt.

4. Add the pat of butter to the cast-iron skillet. Add the eggs and cook until over easy to hardfried or to your liking; season.

5. Top each slice of charred bread with a tomato slice, a few arugula leaves, an onion slice, crispy prosciutto, and an egg. Drizzle with Calabrian chili paste.

Nutrition Information

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