Brioche, Prosciutto, Gruyere & Egg with a Marjoram Pesto


Brioche with Prosciutto, Gruyère & Egg   | Marjoram Sauce with Capers & Green Olives |  Grapefruit Wedges

We like a wide-variety of foods…greens, meats, pastas, grains, fish…everything in moderation.  I really strive to make “eating-in” as exciting and varied as if we would “eat-out” every night. The result…we eat a lot of great food without a lot of repetition.  It is rare that  a recipe appears on our dinner menu multiple times within a 2-3 week period but, if it does, it means we are obsessed…as is the case with this Brioche with Prosciutto, Gruyère & Egg.  We tried this egg entrée last week for the first time and we were hooked…I mean EVERYONE in this family couldn’t wait to have this again.  I now know why this recipe scored a Food & Wine award {Most Wanted Recipe} for Suzanne Goin of Los Angeles’, A.O.C.  Eating this for dinner makes you feel as satisfied as if you had just finished a plate of steak and potatoes!  Click here to view our maiden voyage with this dish & all of the accompanying photos.

Tonight, I added Marjoram Sauce with Capers & Green Olives on the side.  This recipe is via Heidi Swanson at 101 Cookbooks.  Heidi is my go-to source for all things vegetable so I knew this pesto would be perfect with our egg dish tonight…and, YES, it was!  I needed to substitute basil for the marjoram because, when I stopped off at Whole Foods after Max’s basketball game they did not have any fresh marjoram.  I looked up a substitution for marjoram on my handy Herb Substitution Chart and found basil, so we went with that.  Here is the recipe I followed tonight…

Marjoram {or Basil} Sauce with Capers & Green Olives {adapted from 101 Cookbooks}:

  • 1 thick slice country bread, crust removed
  • 2 tablespoons aged red-wine vinegar
  • 1 clove garlic, coarsely chopped
  • ½ teaspoon fine-grain sea salt
  • 1/3 cup {¼ ounce/8 g} basil leaves {substituted for marjoram leaves}
  • 3 tablespoons capers, rinsed
  • ½ cup pine nuts
  • 1 cup finely-chopped Italian parsley
  • 10 pitted green olives
  • ½ cup olive oil
  1. Place the bread on a plate and drizzle with the vinegar.
  2. Pound the garlic with the salt in a mortar until smooth, then, one at a time, add in the basil leaves, capers, nuts, parsley, and olives.  Pound until the mixture has the texture of a coarse purée.
  3. Add the bread, then the olive oil and work all ingredients together until the sauce comes together.  Season with pepper, then taste for vinegar & salt, adding more if needed.



And the finished plate, minus the grapefruit & blood oranges we enjoyed this evening {apologies, my phone died :(}


So, after two posts today, I bid you Goodnight!  Look forward to visiting with you tomorrow…


Related Posts Plugin for WordPress, Blogger...
Print Friendly

Post Your Comment