Prosciutto Breakfast Sandwiches
These Prosciutto Breakfast Sandwiches are a great day-starter. Ready in 30 minutes, these sandwiches have poached eggs, prosciutto, and fresh greens on a slider bun. For more breakfast recipes, try these Ultimate Croissant Breakfast Sandwiches!
Servings 6
Baking Temp 350°F
Equipment
- 12-cup muffin tin
- Slotted spoon
- Medium skillet
- Small bowl
Ingredients
- 1 dozen large eggs
- Kosher salt
- Pepper
- 6 slices of Prosciutto di Parma (Or substitute thin-sliced deli ham)
- 1 cup mixed chopped herbs, such as parsley, tarragon and chives
- 1 tablespoon fresh lemon juice
- 6 slider buns, split and lightly toasted
Instructions
Preparing the Sandwiches
- Preheat the oven to 350°F.
- Pour 1 scant tablespoon of water into each cup of a 12-cup muffin tin. Crack an egg into each cup and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm, and the yolks are still runny.
- Using a slotted spoon, immediately transfer the eggs to a plate.
- Meanwhile, in a medium skillet, cook the prosciutto (or ham) over moderate heat, turning, until hot, about 2 minutes.
- In a small bowl, toss the herbs with the lemon.
- Arrange the split buns cut-side-up on a platter. Top with the ham, eggs and herbs. Serve open-faced.