Thinking of a simple recipe, I found myself buying tominis, so here’s the Tomino Speck and Eggs I’m presenting today! I don’t know whether to call it an appetizer, aperitif, or main course, but I can tell you that I enjoyed it for lunch! Many of my friends also considered it a savory breakfast, perhaps on a Sunday when you wake up a bit later and mix breakfast with lunch, a brunch if you will.
A complete dish, rich in taste and flavor, with that gooey cheese that both adults and children love! I wanted to call it Tomino on the Phone but then it wouldn’t have been clear that the recipe also featured IGP Speck and sunny side up eggs, which I’ve loved eating since I was a kid.
A quick and simple recipe, to be accompanied by a side dish and some toasted bread because for this recipe the bread dipping is a must! As it’s October, I would suggest a pumpkin soup without potatoes, since pumpkins are in season and you can find them easily at the supermarket at reasonable prices.
Before moving on to the recipe for Tomino Speck and Eggs, let me leave you some links to some other recipes that you can make and enjoy by purchasing a few more tominis or a few more slices of speck. Of course, to prepare the tomino with speck and egg you’ll need classic slices of cured meat, while for the broccoli pasta you’ll need thicker slices to make strips. For new potatoes with speck, on the other hand, you’ll need sliced speck. Read the recipes and choose your favorite, every link is clickable and will take you directly to the recipe you chose to read.
I also remind you that I’m waiting for you every morning in the group and on the fan page of Facebook for Le Ricette di Bea with the Recipe of the Day, a regular appointment to greet all of you!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
- Energy 474.80 (Kcal)
- Carbohydrates 7.39 (g) of which sugars 3.33 (g)
- Proteins 33.57 (g)
- Fat 35.25 (g) of which saturated 17.96 (g)of which unsaturated 9.26 (g)
- Fibers 3.30 (g)
- Sodium 1,714.35 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of Tomino Speck and Eggs
- 2 tominis
- 6 slices speck (sliced)
- 2 eggs
- to taste extra virgin olive oil (for cooking the eggs)
As you can see, the ingredient list needed to make this recipe is really short, easy, practical, and economical!
Tools for Tomino Speck and Eggs
- 1 Plate
- 2 Pans
- 1 Kitchen spatula
- 1 Tongs
Steps for the Tomino Speck and Eggs Recipe
Let’s start by arranging the slices of speck on one plate and the tominis on another. Gently wrap three slices of IGP speck or prosciutto crudo around each individual Piedmontese tomino.
Place a wide non-stick pan on the stovetop. We won’t be using oil or other fats, so heat the pan over medium-low flame until hot before placing the tominis wrapped in speck in it.
If you’re preparing four tominis, choose a pan that can accommodate all four with enough space between them. Cook the tominis for about 10 minutes, turning them several times during cooking.
In the meantime, place a smaller non-stick pan on the stove, again over medium-low flame, add a drizzle of extra virgin olive oil, and crack the eggs to cook as sunny side up.
In my case, preparing only two tominis, two eggs were enough, one per tomino. Moreover, to separate excess egg white, I used a yolk separator which I find very useful. Thanks to this handy kitchen tool, the amount of egg white is filtered and thus reduced before being cooked in the pan. You need to carry out this step gently, especially when you crack the egg, ensuring that the yolk doesn’t break and mix with the egg white.
Cook the eggs in the pan briefly, in my case they were ready after 5 minutes over a medium-low flame. Take the serving plates and proceed as follows: place a Piedmontese tomino on each plate, top with a sunny side up egg, and serve immediately with some nice slices of toasted bread. As mentioned earlier, bread dipping is a must with this recipe!
I can only wish you a good appetite and remind you that I’m waiting for you every day here in my kitchen with many easy, quick, and delicious recipes like this one!
Tips and Recipe Variations
I recommend not keeping the flame too high on the pan where we will cook the Piedmontese tominis. You risk toasting too much or even burning the speck wrapped around the cheese, creating a bitter taste rather than a crispy speck effect.
Second tip: do not cook the speck with the tominis for more than 10 minutes, you risk breaking the hard part of the tomino and losing the wow effect of the gooey cheese in the pan.
Third tip: regarding cooking, do not exceed the cooking time for the sunny side up eggs, you will lose the soft yolk effect if cooked too long in the pan.
Variations: if you don’t like speck or don’t have any at home, you can use prosciutto crudo. Since there’s no salt in this recipe, don’t worry about it being too salty. This is why the sunny side up eggs were also cooked without adding salt and pepper, using only the flavors already present in the chosen cured meat.
I don’t recommend using cooked ham, I believe it wouldn’t toast well and wouldn’t add flavor to the dish like speck or prosciutto crudo can.
