Roma Eggs | Saveur

Name: Roma Eggs | Saveur
Ingredients: 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters; 1 ⁄ 3 cup olive oil; 1 cup homemade or storebought pesto; 8 slices prosciutto; 2 Roma tomatoes, cored and cut into ¼"-thick slices; Kosher salt, to taste; 2 tbsp. white wine vinegar; 4 eggs; 1 ⁄ 3 cup freshly grated Parmesan; Freshly ground black pepper, to taste

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Kitchen Director Kellie Evans created this Italian-style open-faced egg sandwich as an alternative to Eggs Benedict.

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Ingredients

1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
1⁄3 cup olive oil
1 cup <a href="https://www.saveur.com/article/Recipes/Pesto-Genovese-Classic-Basil-Pesto/">homemade</a> or storebought pesto
8 slices prosciutto
2 Roma tomatoes, cored and cut into ¼"-thick slices
Kosher salt, to taste
2 tbsp. white wine vinegar
4 eggs
1⁄3 cup freshly grated Parmesan
Freshly ground black pepper, to taste