Name: Bagel with Egg, Prosciutto & Garlic Butter recipe
Ingredients: Unsalted Butter (1/2 cup / 113g): Softened to room temperature for easy mixing. Using unsalted butter allows you to control the saltiness of the final product.; Fresh Garlic (2-3 cloves): Minced very finely or pressed through a garlic press. Adjust to your garlic preference – use more for a bolder flavor, less for a milder touch.; Fresh Parsley (1 tablespoon): Finely chopped. Adds color and a fresh, herbaceous note.; Salt (1/4 teaspoon, or to taste): Kosher salt or sea salt is recommended.; Black Pepper (1/8 teaspoon, or to taste): Freshly ground for the best flavor.; Optional: Parmesan Cheese (1 tablespoon, finely grated): Adds a savory, umami depth.; Bagel (1): Your favorite kind – plain, everything, sesame, or onion bagels all work wonderfully.; Egg (1 large): Fresh, high-quality eggs make a difference, especially if you like a runny yolk.; Prosciutto (2-3 thin slices): Choose good quality Italian prosciutto crudo for the best flavor and texture.; Olive Oil or Butter (1 teaspoon): For cooking the egg.; Optional Garnish: A pinch of red pepper flakes for heat, fresh chives, or a sprinkle of everything bagel seasoning.

Ingredients

This recipe is designed for one incredibly satisfying bagel sandwich, but it can easily be scaled up. The garlic butter recipe makes extra, which is always a good thing!

For the Garlic Butter (makes about 1/2 cup):

- Unsalted Butter (1/2 cup / 113g): Softened to room temperature for easy mixing. Using unsalted butter allows you to control the saltiness of the final product.

- Fresh Garlic (2-3 cloves): Minced very finely or pressed through a garlic press. Adjust to your garlic preference – use more for a bolder flavor, less for a milder touch.

- Fresh Parsley (1 tablespoon): Finely chopped. Adds color and a fresh, herbaceous note.

- Salt (1/4 teaspoon, or to taste): Kosher salt or sea salt is recommended.

- Black Pepper (1/8 teaspoon, or to taste): Freshly ground for the best flavor.

- Optional: Parmesan Cheese (1 tablespoon, finely grated): Adds a savory, umami depth.

For Each Bagel Sandwich:

- Bagel (1): Your favorite kind – plain, everything, sesame, or onion bagels all work wonderfully.

- Egg (1 large): Fresh, high-quality eggs make a difference, especially if you like a runny yolk.

- Prosciutto (2-3 thin slices): Choose good quality Italian prosciutto crudo for the best flavor and texture.

- Olive Oil or Butter (1 teaspoon): For cooking the egg.

- Optional Garnish: A pinch of red pepper flakes for heat, fresh chives, or a sprinkle of everything bagel seasoning.

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Instructions

1. Make the Garlic Butter (Can be done ahead):

1. Prepare Garlic and Parsley: Ensure your garlic is very finely minced or pressed. If using fresh parsley, chop it finely.

1. Combine Ingredients: In a small bowl, add the softened unsalted butter, minced garlic, chopped fresh parsley, salt, and black pepper. If using, add the optional grated Parmesan cheese.

1. Mix Thoroughly: Using a fork or a small spatula, mix all the ingredients together until they are well combined and the garlic and parsley are evenly distributed throughout the butter. Taste and adjust seasoning if necessary – you might want a little more salt or garlic.

1. Store (if making ahead): If not using immediately, you can store the garlic butter in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months. If refrigerated, allow it to soften slightly at room temperature before use for easier spreading.

2. Prepare the Bagel and Prosciutto:

1. Toast the Bagel: Slice your bagel in half horizontally. Toast it to your desired level of crispness using a toaster, oven broiler, or a dry skillet.

1. Warm/Crisp Prosciutto (Optional): While the bagel is toasting, you can lightly warm or crisp the prosciutto.
  - - For slightly warmed prosciutto: Simply have it ready at room temperature.
  - - For crispier prosciutto: Place the slices in a dry, non-stick skillet over medium heat for about 30-60 seconds per side, just until it starts to curl and become slightly crisp. Be careful not to overcook, as it can become tough. Alternatively, you can bake it on a parchment-lined sheet at 375°F (190°C) for a few minutes. Remove and set aside.

3. Cook the Egg:

1. Heat Pan: In a small non-stick skillet, heat 1 teaspoon of olive oil or butter over medium heat until the butter is melted or the oil shimmers.

1. Cook Egg to Preference: Crack the egg into the hot skillet. Cook it to your liking:
  - - Sunny-Side Up: Cook until the whites are set but the yolk is still runny. Do not flip.
  - - Over Easy: Cook until the whites are set, then gently flip and cook for another 20-30 seconds, keeping the yolk runny.
  - - Over Medium: Cook as for over easy, but for a slightly longer time after flipping, until the yolk is partially set but still a bit jammy.
  - - Over Hard: Cook until the yolk is fully set.
  - - Scrambled or Poached: You can also opt for scrambled or poached eggs if preferred.

1. Season: Lightly season the egg with a pinch of salt and pepper while it’s cooking.

4. Assemble the Bagel Sandwich:

1. Spread Garlic Butter: Once the bagel is toasted, generously spread the homemade garlic butter on both cut sides of the warm bagel. Be as liberal as you like!

1. Layer Prosciutto: Arrange the slices of prosciutto on the bottom half of the garlic buttered bagel.

1. Add the Egg: Carefully place the cooked egg on top of the prosciutto.

1. Top it Off: Place the top half of the garlic buttered bagel over the egg.

1. Serve Immediately: Enjoy your delicious Bagel with Egg, Prosciutto & Garlic Butter while it’s warm and the egg yolk (if runny) can meld with all the flavors.

Nutrition

Serving Size: one normal portion
Calories: 550 - 750