Focaccia Breakfast Sandwiches with Prosciutto & Eggs

Breakfast · Brunch Dishes

Focaccia Breakfast Sandwiches with Prosciutto & Eggs

Focaccia holds a generous filling of eggs, tomatoes, prosciutto and spinach in these breakfast sandwiches. Cheese goes onto the tomatoes and into the eggs, so its flavor runs through the filling. Have the bread ready before the eggs leave the pan.
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Total
20 minutes
Serves
4 sandwiches

Bring it to the table

About this recipe.

Toasted focaccia filled with cheesy scrambled eggs, broiled tomatoes, prosciutto and baby spinach.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Bread and toppings

  • 1 18-ounce loaf focaccia (halved horizontally)
  • 2 small beefsteak tomatoes (cut into 1/4-inch rounds)
  • 1/3 cup olive oil (for brushing the bread and tomatoes)
  • 2 tbsp Pecorino Romano or Parmesan (grated, for the tomatoes)
  • kosher salt and black pepper (for the tomatoes)
  • 5 oz prosciutto (thinly sliced)
  • 2 cups baby spinach (packed)

Eggs

  • 9 large eggs
  • 1/4 cup whole milk
  • 2 tbsp Pecorino Romano or Parmesan (grated, for the eggs)
  • 1 tsp kosher salt
  • 1/4 tsp black pepper (freshly ground)
  • 2 tbsp unsalted butter

Toast before scrambling

Get the bread and tomatoes ready first so the sandwiches can be assembled as soon as the eggs are cooked.

At the table

Divide the filled focaccia into four portions and serve promptly.

The cooking plan

How to make Focaccia Breakfast Sandwiches with Prosciutto & Eggs.

  1. Place an oven rack about 6 inches from the broiler and heat the broiler. Arrange the focaccia cut sides up and the tomato slices on a baking sheet, working in batches if needed. Brush both with olive oil. Season the tomatoes with salt and pepper and sprinkle them with the 2 tablespoons cheese reserved for the tomatoes. Broil until the bread is golden and the cheese has melted, about 3 to 5 minutes.

  2. Whisk the eggs, milk, remaining 2 tablespoons cheese, measured salt and black pepper together.

  3. Melt the butter in a large nonstick or cast-iron skillet over medium-low heat. Add the egg mixture and stir gently as curds form. Begin checking after 3 to 5 minutes and cook until set with no uncooked liquid egg remaining; the egg mixture should reach 160°F.

  4. Cut the focaccia into four sandwich portions. Place the eggs on the bottom pieces, add the tomatoes, prosciutto and spinach, then cover with the top pieces and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Focaccia Breakfast Sandwiches with Prosciutto & Eggs

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Toasted focaccia filled with cheesy scrambled eggs, broiled tomatoes, prosciutto and baby spinach.
Print Recipe
Total Time 20 minutes
Servings: 4 sandwiches
Course: Breakfast, Brunch, Lunch
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Bread and toppings
  •  
    1 18-ounce loaf focaccia halved horizontally
  •  
    2 small beefsteak tomatoes cut into 1/4-inch rounds
  • ⅓ cup olive oil for brushing the bread and tomatoes
  •  
    2 tbsp Pecorino Romano or Parmesan grated, for the tomatoes
  •  
    kosher salt and black pepper for the tomatoes
  •  
    5 oz prosciutto thinly sliced
  • 2 cups baby spinach packed
Eggs
  •  
    9 large eggs
  •  
    ¼ cup whole milk
  •  
    2 tbsp Pecorino Romano or Parmesan grated, for the eggs
  • 1 tsp kosher salt
  • ¼ tsp black pepper freshly ground
  • 2 tbsp unsalted butter

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Place an oven rack about 6 inches from the broiler and heat the broiler. Arrange the focaccia cut sides up and the tomato slices on a baking sheet, working in batches if needed. Brush both with olive oil. Season the tomatoes with salt and pepper and sprinkle them with the 2 tablespoons cheese reserved for the tomatoes. Broil until the bread is golden and the cheese has melted, about 3 to 5 minutes.
  2. Whisk the eggs, milk, remaining 2 tablespoons cheese, measured salt and black pepper together.
  3. Melt the butter in a large nonstick or cast-iron skillet over medium-low heat. Add the egg mixture and stir gently as curds form. Begin checking after 3 to 5 minutes and cook until set with no uncooked liquid egg remaining; the egg mixture should reach 160°F.
  4. Cut the focaccia into four sandwich portions. Place the eggs on the bottom pieces, add the tomatoes, prosciutto and spinach, then cover with the top pieces and serve.

Notes

Watch the focaccia closely under the broiler; it can brown quickly.
The total is approximate and may be longer if the bread needs broiling in batches.
Keep the heat gentle while scrambling and cook the egg mixture through before assembling.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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