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Savory Tomato Jam, Egg and Crispy Prosciutto Toasts

Savory Tomato Jam, Egg and Crispy Prosciutto Toasts

Photo by Tom McCorkle for The Washington Post

Simmering ripe tomatoes with honey, vinegar, salt and pepper until they are reduced to a jam teases out the tomatoes’ inherent sweet-savory essence and makes for a luscious spread that can transform sandwiches, cheese plates and more. Here it is slathered onto crusty whole-grain toast, then topped with a fried egg and treated to a salty sprinkle of pan-crisped prosciutto. It makes for a fulfilling and healthful meal when served with a bowl of vegetable soup or a garden salad.

The recipe makes about 2 cups of the tomato jam; you’ll need 3/4 cup of it for the toasts.

Storage Notes: The jam may be refrigerated in an airtight container for up to 2 weeks. Serve it chilled, warm or at room temperature.


2 pounds ripe plum tomatoes (7 to 8 large), cored, seeded and chopped
2 tablespoons honey
2 tablespoons cider vinegar
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 ounces sliced prosciutto (4 slices)
3 teaspoons olive oil, divided
4 large eggs
4 large slices whole grain, crusty bread (1 1/4 ounces each), toasted


To make the tomato jam, in a medium pot, combine the tomatoes, honey, vinegar and 1/4 teaspoon each of the salt and pepper. Set the pot over medium-high heat and bring to a boil. Lower the heat to medium-low and cook, uncovered, adjusting the heat as needed to keep the mixture at a simmer. Stir occasionally, until the tomatoes have broken down and the mixture has become thick and jam-like, 60 to 70 minutes. (Once the mixture starts to thicken, you may need to stir more frequently to prevent scorching.) Remove from the heat, let cool until warm, and transfer to a pint-size jar or 2-cup lidded container. If not using the jam right away, refrigerate it for up to 2 weeks.

To make the toasts, slice or tear the prosciutto lengthwise into 1/2-inch wide strips. In a medium nonstick skillet over medium-high heat, heat 1 teaspoon of the oil until shimmering. Add the prosciutto strips and cook, stirring frequently, until the prosciutto is crisped, about 5 minutes, then transfer to a plate.

Return the skillet to medium-high heat and heat the remaining 2 teaspoons of oil until shimmering. Add the eggs and cook until sunny-side up or over-easy, as desired.

Spread about 3 tablespoons of the jam over a piece of toast, top each with an egg, and finish with some crispy prosciutto. Season to taste with additional salt and pepper, if desired.

Makes 4 servings

Per serving: Calories 237; Total Fat 11g; (Sat Fat 3g); Protein 14g; Carb 23g; Fiber 3g; Cholesterol 199mg; Sodium 499mg; Total Sugar 6g


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