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Open-Faced Prosciutto and Egg Sandwich

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 large eggs
  • 4 tablespoons mayonnaise
  • 2 garlic cloves, minced
  • 4 thick slices sourdough bread, toasted
  • 1 cup fresh arugula
  • 1 medium tomato, sliced
  • 1/3 pound thinly sliced prosciutto
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
  • Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.
Nutrition Facts
1 open-faced sandwich: 531 calories, 22g fat (5g saturated fat), 221mg cholesterol, 1563mg sodium, 56g carbohydrate (6g sugars, 3g fiber), 28g protein.
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