Ingredients

Makes 4 servings

Relish:

1/4 cup chopped pitted brine-cured green olives

1/4 cup chopped drained roasted red bell pepper from jar

1 tablespoon extra-virgin olive oil

1 teaspoon chopped fresh oregano

Migas:

2 tablespoons extra-virgin olive oil

2 small garlic cloves, pressed

4 3/4-inch-thick slices pain rustique or ciabatta, cut into 3/4-inch cubes (about 4 generous cups)

Salad:

1 tablespoon extra-virgin olive oil

1 tablespoon Sherry wine vinegar

1/4 cup finely chopped shallots

4 cups (lightly packed) arugula leaves

4 cups (lightly packed) torn baby frisée

Fleur de sel or coarse kosher salt

Eggs:

1 tablespoon extra-virgin olive oil

4 large eggs

4 ounces very thinly sliced Manchego cheese*

4 very thin slices Serrano ham or prosciutto

Directions

Step 1 For relish:
Combine all ingredients in small bowl. DO AHEAD: Relish can be made 1 day ahead. Cover and refrigerate.

Step 2 For migas: 
Preheat oven to 375°F. Stir olive oil and garlic in large bowl. Add bread cubes and toss to coat well. Transfer bread to heavy large baking sheet and bake until lightly toasted yet still chewy, about 10 minutes. Cool.

Step 3 For salad:
WhWhisk olive oil, vinegar, and shallots in large bowl. Add arugula, frisée, and migas; toss well. Season lightly with fleur de sel. Divide salad among 4 plates.

Step 4 For eggs:
Heat olive oil in large nonstick skillet over medium heat. Add eggs; immediately cover top of each egg with cheese, dividing evenly. Cover and cook until egg whites are just set and cheese softens, about 2 minutes. Carefully transfer 1 egg to each plate; top with ham and season with pepper. Top each egg with relish, dividing evenly. Step 5 For Cheese:

Step 5 For Cheese:
 A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

BY JEANNE THIEL KELLEY

PHOTOGRAPHY BY LISA HUBBARD

As Featured in Bon Appétit Magazine

https://www.bonappetit.com/recipe/eggs-with-serrano-ham-and-manchego-cheese-green-olive-relish-and-migas