Eggs on Toast with Prosciutto, Roasted Asparagus and Caramelized Tomatoes
Inspired by Cristina’s in Sun Valley, Idaho
I have a deep-rooted affection for small mountain towns. I love the rustic way of life, the charming shopping streets, the cozy cafe where you can linger at your favorite corner table. The feeling of warmth and nostalgia these towns evoke is a feeling that stays with you long after you’ve left—and calls you back. And the one mountain town that has left a clear imprint on my my heart is Sun Valley, Idaho. It’s a place like nowhere else.
Sun Valley is peaceful and rustic, with a genuine wild west influence and breathtaking natural beauty. It’s almost like you’ve stepped onto a movie set, it’s so perfect. Then, upon discovering it’s actually real, you want to keep it a secret so you can preserve its charm forever. (So shhh...don’t tell anyone.) I was fortunate to spend summers and winters there with my family as a kid. It was my dad’s favorite place on earth.
I go back to visit as often as possible, and while Sun Valley has grown quite a bit, it remains the fairytale mountain town of my youth, complete with the rustic way of life, the charming shopping streets and the cozy cafe with our favorite corner table. For me, that cafe is Cristina’s.
Cristina’s restaurant, owned by chef Cristina Ceccatelli, is a European-style bistro located in the heart of Sun Valley. Walking through the door, you immediately feel at home; Cristina makes the rounds personally each day to check on her guests. The food is something special, too: Her recipes are farm-to-table, seasonally inspired and based on the rich traditions of her Italian heritage.
We go for Sunday brunch, which, while simple, is a work of magic. This is my spin on her most quintessential dish, Cristina’s Eggs. And to wash it down? A crisp, refreshing Blackberry Bourbon Smash.
I hope this dish transports you to the mountains.
Eggs on Toast with Prosciutto, Roasted Asparagus, and Caramelized Tomatoes
Inspired by Cristina’s in Sun Valley, ID
Serves 6
You’ll need:
Good-quality extra virgin olive oil
1 bunch fresh asparagus, washed and trimmed
6 medium vine-ripened tomatoes, sliced ¼” thick
Salt and pepper, to taste
½ tsp minced garlic
½ tsp sugar
6 thick-cut slices crusty sourdough bread (or favored bread)
Good-quality honey mustard or whole grain mustard
12 slices of prosciutto
12 eggs
1 tbsp chopped Italian flat-leaf parsley
Salt and pepper, to taste
Preheat your oven to 425°F. Prepare a baking sheet with a few drizzles of olive oil. Lay the asparagus on one half and the tomatoes on the other, in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Sprinkle the minced garlic over the asparagus. Sprinkle the sugar over the tomatoes. Roast for 12-15 minutes, till the edges are lightly browned and caramelized. Set aside.
With a toaster oven or under the broiler, toast the sliced bread till lightly crisp on the edges.
Prepare 6 plates with a slice of toasted bread. Top each slice with a generous layer of honey mustard, 2 slices of prosciutto, roasted asparagus, and caramelized tomatoes. Set aside while you cook the eggs.
In a medium non-stick skillet, warm 2 tablespoons of olive oil. Working with two eggs at a time, cook in the olive oil to desired doneness. Eggs sunny side up works best.
Top each plate with two eggs. Add a pinch of salt and pepper, a drizzle of olive oil, and a sprinkle of chopped parsley. Serve immediately.
Blackberry Bourbon Smash
Recipe provided by Travis Jones
A refreshing cocktail with some depth of flavor is best to complement this savory, hearty dish. My choice is the Blackberry Bourbon Smash. I make mine with orange juice, but feel free to stick to traditional lemon or lime.
Makes 1 cocktail
You’ll need:
1.5 oz Wyoming Whiskey (or whiskey bourbon of choice)
2 dashes Angostura Orange Bitters
4-5 fresh blackberries (extra for garnish)
2 orange slices
½ oz simple syrup
a splash of soda water
Ice
Fresh mint, rosemary or thyme for garnish
Build drink in a lowball glass. Muddle the berries and orange slices. Fill with ice.
Top off with soda water and give the drink one more light stir.
Garnish with blackberries and fresh herb of choice.
