Sweet and Savory Prosciutto, Egg & Gruyere Breakfast Biscuits

These breakfast sandwiches combine both sweet and savory elements, with crispy and salty prosciutto, gruyere cheese, raspberry jam and a fried egg on flakey buttermilk biscuits for a delicious weekend treat.

I first had a similar combination at the famed “Back in the Day Bakery” in Savannah, GA. This small shop filled with vintage signs offers a menu of “build your own biscuits” on either their incredibly fluffy and light plain buttermilk biscuits or on their equally delicious “everything” biscuits. At the bakery, I opted to add everything from bourbon ham to house-made jam onto my biscuit and loved the sweet and savory combination of an almost French twist on a Southern staple.

Sweet and Savory Prosciutto, Egg & Gruyere Breakfast Biscuits

Key Ingredients in This Recipe

• Eggs – When it comes to cooking eggs for breakfast sandwiches, I opt to cook them over medium rather than over easy or sunny side up, so the yolk is more jammy than runny and it doesn’t get as messy. Another option is to break the yolk just as the whites are set and right before you give the egg a flip, so the yolk remains jammy but doesn’t spurt out when you bite into the biscuit!
• Prosciutto – Strips of thinly sliced prosciutto broiled until crispy on both side adds a salty and crunchy element to this salad. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
• Biscuit – While you can use store-bought biscuits or even English muffins, I recommend using my recipe here. While everyone has their tips and tricks when making biscuits, if you want ones with lots of layers, then the key is to not overwork the dough. In fact, you want to have your hands on the dough as little as possible.
• Gruyere – Gruyère is a hard cheese with a nutty, sweet flavor from Switzerland. The fact that it melts well (due to a high water to oil ratio) mixed with it’s distinct flavor makes it the perfect addition to anything from sandwiches to mac and cheese or fondue. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental.

How to Make Sweet and Savory Prosciutto, Egg & Gruyere Breakfast Biscuits

1. Fry the eggs. Heat a medium non-stick sauté pan over medium heat, add the olive oil and heat through. Working one egg at a time, add and egg and season with salt. Cook until the whites have almost completely set, about 2 to 3 minutes then carefully flip. Lower heat to medium-low and continue to cook on the other side until the yolk is set but still jiggles when you shake the pan, about an additional 2 minutes. Remove from the pan and set aside covered while cooking the remaining eggs. 
2. Crisp the prosciutto. Preheat the oven to broil. Arrange the slices of prosciutto in an even single layer onto an aluminum foil-lined baking sheet. Broil until the prosciutto is crispy and golden brown, about 2 to 3 minutes. Remove and set aside. 
3. Melt the cheese on the biscuits. Arrange the biscuit halves cut side up on a baking sheet. Place slices of the gruyere cheese on each of the bottom pieces of biscuit. Broil until the cheese has melted and the biscuits are golden brown, about 1 to 2 minutes. 
4. Assemble and serve. Lay a fried egg on the top of each biscuit bottom. Divide the prosciutto among the biscuits. Spread each top with raspberry jam and close the sandwiches. Serve immediately.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Bacon, Egg and Cheese Biscuit with Sriracha Honey
• Fried Chicken Biscuits with Honey Butter
• Buttermilk Biscuits

Sweet and Savory Breakfast Biscuits

Print Pin

Prep Time 2 minutes mins

Cook Time 10 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 large eggs
• Kosher salt, as needed
• 4 ounces prosciutto
• 4 large buttermilk biscuits, halved (get the recipe here)
• 5 ounces gruyere cheese, thinly sliced 
• 1/4 cup raspberry jam

Instructions:

• Heat a medium non-stick sauté pan over medium heat, add the olive oil and heat through. Working one egg at a time, add and egg and season with salt. Cook until the whites have almost completely set, about 2 to 3 minutes then carefully flip.
• Lower heat to medium-low and continue to cook on the other side until the yolk is set but still jiggles when you shake the pan, about an additional 2 minutes. Remove from the pan and set aside covered while cooking the remaining eggs. 
• Preheat the oven to broil. Arrange the slices of prosciutto in an even single layer onto an aluminum foil-lined baking sheet. Broil until the prosciutto is crispy and golden brown, about 2 to 3 minutes. Remove and set aside. 
• Arrange the biscuit halves cut side up on a baking sheet. Place slices of the gruyere cheese on each of the bottom pieces of biscuit. Broil until the cheese has melted and the biscuits are golden brown, about 1 to 2 minutes. 
• Lay a fried egg on the top of each biscuit bottom. Divide the prosciutto among the biscuits. Spread each top with raspberry jam and close the sandwiches. Serve immediately.

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