prosciutto & fried egg tartine

I made my way to Paris feeling a bit broken and exhausted. Lately, I’d been feeling as though I were running from place to place, but never going exactly where I wanted to be. I needed a few days to reconnect with myself, go at my own pace, and let life just happen, instead of trying to orchestrate every minute.

In just a couple of hours, I’ll make my way back to New York City feeling stronger than I’ve felt in a long time. My heart is not carrying a weight of worry; it is full of peace, and love. My mind feels rested, and I’m making a promise to remind myself that “it’s just a bad day, not a bad life” when things aren’t going exactly as I wish. This latter part will most definitely be a challenge, but I will try my best.

Physically, I feel incredible. Waking up in the wee hours of the morning, and being able to run along the Seine for four days is a gift I’m thankful for beyond words. I’m coming to peace with the fact that my runs will not always be what they used to, or I want them to be. I will find a way to make them work, though, and make them a priority. I feel too good to let this momentum slip away.

Before I board the plane, I wanted to share a sandwich I’ve been making here the last few days that’s become a fast favorite. My appetite hasn’t being very hearty in size, and in a way, this sandwich has become comfort food for me. The bread from Poilane, and butter flecked with thick bits of salt are a symbol of a city I so love. The proscuitto di Parma is a nod to my Italian roots. The egg is in there for an extra boost of protein, but the yolk also serves as a decadent dressing of sorts as you bite into it, and it drizzles all over the rest of the tartine—what they call an open-faced sandwich like this in French.

Prosciutto & Fried Egg Tartine


1 egg

1 slice of good quality  country bread

2 to three slices of thinly sliced prosciutto di Parma

Fleur de sel and freshly ground black pepper, to taste

Heat a small skillet over a low flame. Add a pat of butter. Once the butter is melted, crack the egg into the pan. Cook the egg over a low flame, until the white sets, becomes opaque, and the edges are lightly browned and crisp, 3 to 4 minutes.

Meanwhile, slather the bread with a pat of butter. Arrange the slices of prosciutto on top. When the egg is ready, slide it on top of the prosciutto. Season with salt and pepper. Serve immediately.


  • Angie

    I’m glad you took the time to go to Paris and take care of yourself. Sounds like you have had a rejuvinating trip. I hope you will be able to continue your running when you return, it sounds like it is something you love to do.

  • Blissmamaof3

    I made these for a late dinner last week and they were incredible! Thank you for the inspiration 🙂 Glad to hear you’re feeling rested, everyone needs a break now and then!

  • cecilia

    Hi: I am a little confused. I started reading your blog when your husband passed away. A little after you went to Paris and I thought disliked it quite a bit. Then you kept going back and now I hear its a City you love. Did I misunderstand in the beginning or you had a change of heart? I happened to hate it the 1st time I went and by the 3rd time now love it. so I m just curious.

  • Jennifer Perillo

    It was a shock to the system on my first visit, as any new place would be, but I’ve never said I disliked Paris. On the contrary, the more I go, the deeper I fall in love with it.

  • stella

    I think this will be the new fave breakfast food. So happy for you, Jennie, that you have reconnected with yourself on this trip. Thanks for sharing your world with us.