Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, parma and egg toast. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Parma and egg toast is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Parma and egg toast is something which I have loved my whole life. They are fine and they look fantastic.

Top with mashed avocado, Prosciutto di Parma and egg prepared of your choice (over-easy, poached, etc). Toast you muffins in the same pan you cooked Parma ham. Make sure your muffins have been toasted nicely.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have parma and egg toast using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Parma and egg toast:

1. Get 1 slice integral bread
2. Get 10 grams butter
3. Get 15 grams gruyère
4. Take 10 grams parma ham
5. Get 1 egg
6. Take 5 sesame
7. Prepare 5 grams parmesan
8. Make ready 2 grams catupiry
9. Get 1 grams thym

Seuss meets prosciutto and pesto with this eight-minute recipe from chef Evan Funke of Santa Monica's Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. In a small nonstick skillet over low heat, melt the butter; it should not froth. Recipes gallery: Prepare Parma Ham to taste it better. Once the rind has been removed, it must be degreased according to taste and need.

Steps to make Parma and egg toast:

1. butter the top face of the bread and toast it
2. cover the toast with gruyère and parma slices.
3. add some butter to a pan and fry the egg, add catupiry and thym in its center and close with a silicon spoon. turn the egg to fry the other side and close it. keep the runny yolk!
4. place the fried egg on parma and finish it with sesame and grated parmesan

Split and lightly toast the muffins. Spread each toasted muffin half with a little of the mayonnaise sauce and top with two slices of the Parma ham, two asparagus spears and a poached egg. Pour over the remaining sauce and garnish with a sprinkling of cayenne pepper. Hard boil the egg and leave to cool. Arrange the salad leaves in a bowl.

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