Loaded Prosciutto and Egg Toast
This open-faced egg breakfast sandwich has a unique flavor that will satisfy your craving for a new and different breakfast option. It is a hearty choice made with eggs, fresh arugula, tomato, and prosciutto on a thick slice of sourdough bread.
Servings 4
Equipment
- Large nonstick skillet
- Toaster
- Small bowl
Ingredients
- 1 tablespoon unsalted butter
- 4 large eggs
- 4 thick slices sourdough bread
- 4 tablespoons mayonnaise
- 1 teaspoon minced garlic
- 1 cup fresh arugula
- 1 medium tomato, sliced
- 6 ounces thinly sliced prosciutto
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Break eggs, one at a time, into pan. Reduce heat to medium-low and cook eggs until whites are set and yolks begin to thicken, turning once.
- Meanwhile, toast sourdough bread slices.
- Combine mayonnaise and garlic in a small bowl. Spread over toast slices.
- Top each slice with arugula, tomato, prosciutto, and a fried egg. Sprinkle with salt and pepper.
- Serve immediately.
Notes
Add a slice of your favorite cheese, if desired!
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