Sicilian Fried Eggs
15 mins cooking time
2 tbsp Carbonell Grapeseed Oil
4 thin slices of prosciutto
40g shaved Pecorino or Parmesan cheese
1 large ripe tomato, sliced
Good handful of fresh basil leaves
Sliced ciabatta bread, toasted
Heat the Carbonell Grapeseed Oil in a large fry pan with a tight fitting lid over a moderate temperature and add the prosciutto.
Cook the prosciutto for 1 minute or until crispy.
Turn it over and top with the sliced tomato, crack in the eggs and then
sprinkle with the shaved Parmesan.
Crack over some pepper and a pinch of salt, cover with the lid and cook for 5 minutes until the cheese has melted.
Sprinkle with fresh basil and serve with toasted ciabatta.