Food Recipes Focaccia Breakfast Sandwiches 5.0 (1) Add your rating & review Buy the best focaccia you can get your hands on for this egg and prosciutto breakfast sandwich. By Lizzy Briskin Lizzy Briskin Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on January 23, 2023 Rate PRINT Share Close Photo: Victor Protasio Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Skip the sliced bread and even the fancy sourdough (gasp!). Instead, find the best focaccia in town for these breakfast sandwiches. You'll be glad you did. Focaccia is soft, fluffy, and buttery with large crannies that hug whatever filling you sandwich inside. In this rendition, cheesy scrambled eggs, salty prosciutto, fresh spinach, and parmesan-roasted tomatoes bulk up these satisfying sammies. Keep this recipe close by next time it's a breakfast-for-dinner kind of night. Ingredients 18 oz. focaccia loaf, halved horizontally 2 small beefsteak tomatoes, sliced into 1/4-in.-thick rounds 1/3 cup olive oil 4 tbsp. grated pecorino Romano or Parmesan cheese, divided 9 large eggs 1/4 cup whole milk 1 tsp. kosher salt, plus more for tomatoes 1/4 tsp. freshly ground black pepper, plus more for tomatoes 2 Tbsp. unsalted butter 5 oz. thinly sliced prosciutto 2 cups packed baby spinach Directions Preheat broiler with oven rack 6 inches from heat. Place focaccia, cut side up, and tomatoes on a baking sheet. Brush both with oil. Sprinkle tomatoes with salt and pepper and 2 tablespoons cheese. Broil until focaccia is golden and cheese has melted, 3 to 5 minutes. Whisk eggs, milk, salt, pepper, and remaining 2 tablespoons cheese in a bowl until smooth. Melt butter in a large nonstick or cast-iron skillet over medium-low. Add egg mixture; cook, stirring gently and constantly, until soft curds form, 3 to 5 minutes. Cut each focaccia half into quarters. Place eggs on bottom focaccia pieces. Top with tomatoes, prosciutto, and spinach. Place focaccia tops on each sandwich. Rate It Print Nutrition Facts (per serving) 652 Calories 33g Fat 51g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 652 % Daily Value * Total Fat 33g 42% Saturated Fat 11g 53% Cholesterol 465mg 155% Sodium 2318mg 101% Total Carbohydrate 51g 18% Dietary Fiber 4g 13% Total Sugars 5g Protein 38g 76% Vitamin C 11mg 12% Calcium 213mg 16% Iron 7mg 41% Potassium 702mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.