Deluxe Medialuna Breakfast Recipe

Make the dough

Warm the milk to about 100–110°F (warm to the touch). In a large mixing bowl combine 1/2 cup of the warmed milk with the sugar and instant yeast. Let sit 5–8 minutes until foamy. In the bowl of a stand mixer or a large bowl, whisk together the flour and salt. Add the softened butter (6 tbs), remaining warmed milk (about 1/4 cup if needed), and the egg. Add the yeast mixture. Mix with the dough hook on low until ingredients come together, then increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic. If dough is sticky, add flour 1 tbsp at a time; if too dry, add milk 1 tsp at a time.

First rise

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Shape medialunas

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide into 8 equal pieces (about 90–100 g each). Roll each piece into a thin 5–6 inch circle, then roll from one edge into a tighter crescent shape: cut the circle into a triangle and roll from the wide end toward the point to form a crescent, pinching the ends slightly to hold. Place on a parchment-lined baking sheet with points tucked under. Space about 1 inch apart.

Second rise and bake

Cover the shaped medialunas with lightly greased plastic wrap or a towel and let rise 30–40 minutes until puffy. Preheat oven to 375°F (190°C) during the last 10 minutes of rising. Brush each medialuna with melted butter. Bake for 14–18 minutes or until golden brown on top and bottom. Remove from oven and brush again with melted butter. Let cool briefly on a rack, 8–10 minutes, before assembling sandwiches.

Prepare cheese and prosciutto

Slice or tear the fresh mozzarella into pieces sized to fit the medialunas (about 1/4 inch slices). If mozzarella is very wet, pat dry with paper towels to avoid soggy bread. Lay out prosciutto slices so they are ready to assemble.

Cook eggs (choose your style)

You will make 4 eggs for 4 medialunas (one egg per sandwich). Heat a large nonstick skillet over medium-low heat and add 1 tbs butter and 1 tsp olive oil. For fried/sunny-side-up: crack one egg per skillet space, cook gently 2–3 minutes until whites set; cover pan for 30–45 seconds for slightly set yolk or longer for more set. For over-easy: cook 2–3 minutes, flip carefully and cook 20–30 seconds. For scrambled: whisk eggs with pinch of salt and pepper, pour into pan, stir gently until soft curds form, remove just before fully set. Season cooked eggs with salt and freshly ground black pepper to taste (use the 1/2 tsp pepper and 1/2 tsp sea salt across all eggs).

Assemble sandwiches

Slice each medialuna horizontally but not completely through (like a roll). On the bottom half, place 1–2 slices of prosciutto folded to fit, then add 2–3 slices of fresh mozzarella (about 2 oz per sandwich). Top with the hot egg (one per sandwich). Add fresh basil leaves and a small handful of arugula if using. Close the medialuna and press gently so the warm cheese softens and slightly melts from the egg heat. If you prefer more melted cheese, place assembled sandwiches under a broiler for 1–2 minutes, watching closely so bread doesn't burn.

Finish and serve

Serve each Deluxe Medialuna Breakfast warm. Optionally garnish with extra cracked black pepper, a drizzle of extra-virgin olive oil, or a few basil leaves. Leftover medialunas can be stored in an airtight container at room temperature for 1 day or refrigerated up to 3 days; reheat gently in a 325°F oven for 6–8 minutes to refresh.