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"Breakfast bread is kind of like a pizza with eggs on it," Food Network host Katie Lee says. "Like 99.9 percent of the population, I like shortcuts in the morning, so I make this using store-bought naan (an Indian bread) instead of making homemade. Everything goes right on the naan and gets baked to perfection. I like the eggs kind of runny, so that when you cut into the bread the yolk oozes out and creates a rich sauce as it mixes with the hot ricotta and melted Gruyere."

Adapted from Endless Summer Cookbook by Katie Lee. Copyright © 2015 by Katie Lee. Used with permission by Harry N. Abrams. All rights reserved.


  • Nonstick cooking spray
  • ½ cup ricotta
  • One 8.8-ounce package naan bread, 4 pieces
  • 4 eggs
  • Flaky sea salt and freshly ground black pepper
  • 8 slices prosciutto
  • 1 handful cherry tomatoes, halved
  • ½ cup grated Gruyere cheese
  • 2 scallions, white and light green parts only, thinly sliced


Serves: 4


Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray.

Spread 2 tablespoons of the ricotta evenly onto each naan. Carefully crack the eggs onto the ricotta, 1 egg per naan. Sprinkle with sea salt and pepper. Place 2 slices of prosciutto around each egg, scatter with the tomatoes, and top with the Gruyere and scallions.

Bake until the eggs are set, 10 to 15 minutes, depending on how well you like to cook your egg yolks. Serve hot.