During the holidays, our fridge is just overflowing with so many leftovers. Especially from our Christmas Eve wine and cheese night. Have you ever tried a slice of Granny Smith apple wrapped up in proscuitto? If not, I'd get on that, it's one of my favorite appetizers. The other day on Twitter, I saw a quote that was something to the effect of 'bacon is proscuitto's fat Southern cousin.' I had an aha moment to use what I had in the fridge for an easier breakfast sandwich (technically lunch, because that's when I like to eat eggy things). No cooking, no stinking up the whole house is required to enjoy this much under utilized cousin of bacon.
I happened to have a hunk of leftover smoked Gouda, but I think any cheese (or no cheese at all!) would work just fine. I also made these with some leftover pesto on another occasion, omitting the cheese, since there's plenty of Parmesan in pesto. Also, very, very good.
Open Faced Egg Sandwich with Gouda, Avocado and Proscuitto
- Slice of grainy bread (I really like Dave's Killer Bread Good Seed or Franz Organic Nine Grain)
- About two ounces thinly sliced Gouda, or any good cheese for melting
- 1/4 ripe avocado
- One good sized slice of proscuitto (I get the prepackaged from Trader Joe's)
- One large egg
- Sea salt and fresh ground pepper
- Monday - Pizza
- Tuesday - Quick Chicken Stir Fry (from Shutterbean)
- Wednesday - Slow Cooker French Dip Sandwiches (trying this new to me recipe from Skinnytaste)
- Thursday - Fancy Macaroni and Cheese (a Pioneer Woman Favorite)
- Friday - Chicken Fajitas with Frontera Sauce and Trader Joe's Fixins
- Saturday - Chicken Parmesan (a old staple from Tyler Florence)
- Sunday - Turkey Chili (from Food and Wine)