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Grana Padano Savory French Toast with Poached Egg and Prosciutto


June 5, 2016

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: Serves 4


6 eggs, divided

1/2 cup milk

4 slices Italian bread, 5 by 1-inch thick

1 tablespoon vinegar

1 tablespoon butter

1/2 cup finely shredded Cucina Classica Grana Padano cheese

8 thin slices prosciutto

20 thin asparagus spears, trimmed and blanched


1Beat 2 eggs with milk in shallow baking dish. Add bread, turning to coat both sides, and let stand until bread soaks up egg mixture, about 10 minutes.

2Meanwhile, line plate with paper towels. Fill large deep skillet with 2 inches of water, add vinegar and bring to a boil over high heat. Reduce heat to low so the water gently simmers. One at a time, break 4 of the eggs into a ramekin or small bowl and carefully slip eggs into water. Using a tablespoon, occasionally spoon hot water over the tops of the eggs as they cook. Cook 3 minutes or until eggs are just set. Using a slotted spoon, carefully transfer the eggs to the prepared plate. Set aside.

3Melt butter in large nonstick skillet over medium heat. Place bread slices in skillet and cook 4 minutes or until the bottoms are golden brown. Turn bread slices over and immediately top each slice of bread with 1 tablespoon Grana Padano and 2 slices prosciutto. Cook 3 minutes. Top each slice with poached egg and additional tablespoon Grana Padano. Cover and cook 1 minute. Top each slice with asparagus and freshly ground black pepper.