Bacon and Eggs Grilled Cheese Sandwich

1 package of sliced prosciutto – Kosher salt and fresh ground black pepper as needed – Olive oil, as needed – Rustic Italian style bread, sliced into 4 large slices, drizzled with olive oil and salt and pepper – 1/4 bunch of fresh basil, chiffonade – 1 pound of fresh Real California Mozzarella cheese, slice into ¼ inch slices, seasoned with salt and pepper – 1 large tomato, sliced into ½ inch slices, seasoned with salt and pepper – 1/2 pound Real California Butter – 4 eggs


Serves 4

Peel the slices of prosciutto and lay into a hot pan with a little bit of olive oil. Cook until crispy and remove to a paper towel lined plate.

In a non-stick sauté pan, add 1tsp California Butter.

Crack one egg into the center of the pan and cook gently until the white is firm but the yolk is still soft.

Gently slide the egg off and repeat with the other egg

Take each slice of bread and layer with tomato and cheese.

Place under a broiler until cheese is melted, remove and reserve.

Gently slide the eggs on top of the sandwiches.

Garnish with basil.

© 2017 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved


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