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Open Faced Prosciutto and Fried Egg Sandwich
Submitted by: caseygal1
Breakfast food tastes great any time of day--especially when you're serving a breakfast sandwich layered with egg, prosciutto, arugula and tomato.
Ingredients
- 4 slices crusty sourdough, sliced thick 3/4 inch
- 1 glove garlic, peeled and whole
- 2 tbsp light mayonnaise
- 8 oz thinly sliced prosciutto at room temperature
- 1 oz fresh arugula
- 1 beefsteak or heirloom tomato, sliced 1/8 inch thick
- 4 eggs, preferably cage free
- Salt and pepper to taste
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Method
Preheat a rectangular indoor grill or large frying pan to medium high heat. Slice sourdough into thick slices and spray both sides with nonstick spray. Place on grill until toasty, about 3 minutes. When bottom of bread is toasted, flip over and reduce heat to low. Rub garlic clove over hot bread until aroma develops. Spread 1 1/2 teaspoons mayonnaise over each. Top each slice of bread with 2 oz prosciutto, a small handful of arugula, and two slices of tomato. In a small fry pan, fry eggs over medium heat using nonstick spray and sprinkling egg with salt and pepper. When egg is done, place it over tomatoes and serve.
Notes: I came up with these open faced sandwiches as something new for brinner (that'd be breakfast for dinner) but they're great any time of day. The salty prosciutto with the peppery arugula and egg is a great combination.
Number of Servings: 4
Submitted by: caseygal1 ( See all of caseygal1 Recipes )
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