Peach & Prosciutto Egg Plate

This Peach & Prosciutto Egg Plate is a beautifully balanced meal that brings together savory, sweet, and creamy elements — all in one colorful dish. It’s simple to assemble but feels elevated, like something you'd find at your favorite brunch café.

Juicy peach slices play perfectly with silky prosciutto, while jammy eggs (with golden yolks just barely set) add richness and protein. Everything is layered with a sprinkle of microgreens for freshness and served alongside crunchy sourdough toast to bring it all together. The result? A no-fuss, flavor-packed plate that works for breakfast, lunch, or even a picnic.

Why You’ll Love This Recipe:

Naturally gluten-free-friendly with GF toast

1. High in protein and full of fresh seasonal flavor

2. A stunning meal with minimal cooking

3. Ready in 20 minutes

4. Elegant enough for brunch guests, easy enough for every day

Final Thoughts:

This Peach & Prosciutto Egg Plate is peak seasonal eating — light, luscious, and full of contrasting flavors. It’s ideal for a slow morning or a brunch spread that impresses without stress. Whether you're enjoying it on the patio or packing it for a laid-back lunch, this colorful, crave-worthy plate is one you'll return to again and again.

Yield: 2 servings

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Peach & Prosciutto Egg Plate

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This Peach & Prosciutto Egg Plate is a beautifully balanced meal that brings together savory, sweet, and creamy elements — all in one colorful dish. It’s simple to assemble but feels elevated, like something you'd find at your favorite brunch café.

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Ingredients

• 4 eggs
• 1 ripe peach, sliced
• 4 slices prosciutto
• 2 slices sourdough bread, toasted
• ½ cup microgreens (arugula, pea shoots, or mixed)
• Olive oil, for drizzling
• Flaky salt and black pepper
• Optional: balsamic glaze or honey drizzle

Instructions

1. Bring a pot of water to a boil. Gently lower in the eggs and boil for 7 minutes. Immediately transfer to an ice bath and cool for 5 minutes. Peel and slice in half.
2. While the eggs cool, toast the sourdough until golden and crisp. Drizzle lightly with olive oil if desired.
3. On each plate add egg halves, Slices of fresh peach, slices of prosciutto, a handful of microgreens and sourdough toast
4. Drizzle with a little olive oil or balsamic glaze (optional). Sprinkle with flaky salt and freshly cracked black pepper. Serve immediately while toast is warm.

Notes

Use nectarines or plums instead of peaches

Swap microgreens for arugula, baby spinach, or basil

Add cheese: A dollop of burrata or ricotta makes it even creamier

Make it picnic-ready: Pack it deconstructed and assemble on-site

Extra flair: Drizzle with hot honey or scatter with toasted seeds

Nutrition Facts

Calories

463

Sugar

10 g

Protein

21 g

Fat

24 g

Carbs

42 g

Sat. Fat

6 g

Cholesterol

338 mg

Fiber

3 g

Net carbs

39 g

Sodium

723 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.