Open Face Toast with Fennel, Frisee, Grano Padana and Poached Egg
www.ckookingclass.joanneweir.com
Savor open face toast with poached egg, fennel, frisee, and prosciutto in a Mediterranean-inspired dish perfect for special occasions or a cozy brunch.
Ingredients
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- Salt
- 2 thick slices country bread, toasted
- 2 large thin slices San Daniele prosciutto
- 2 extra large eggs
- ½ small head fennel, cleaned and very thinly sliced
- 3 cups frisee, torn into 1-inch pieces or baby arugula
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