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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
Equipment images are illustrative. Exact products may vary.
Instructions
- 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.
- Whisk the eggs, milk, remaining 2 tablespoons cheese, measured salt and black pepper together.
- 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.
- 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.
