Open-Faced Prosciutto And Egg Sandwich Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Place the prosciutto slices on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until crispy.
• STEP 3.While the prosciutto is baking, heat a non-stick skillet over medium heat and add a drizzle of olive oil.
• STEP 4.Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
• STEP 5.Toast the bread slices until golden brown.
• STEP 6.To assemble the sandwich, place a slice of toasted bread on a plate.
• STEP 7.Top the bread with a few arugula leaves, followed by a crispy prosciutto slice.
• STEP 8.Carefully place a fried egg on top of the prosciutto.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the open-faced sandwich immediately.

Cooking Tips

• Make sure to use a non-stick skillet to prevent the eggs from sticking.
• You can add a slice of cheese on top of the prosciutto for extra flavor.
• Feel free to add other toppings such as sliced tomatoes or avocado.
• For a vegetarian version, you can substitute the prosciutto with roasted vegetables.

Storage and Serving

• This sandwich is best served immediately to enjoy the crispy prosciutto and runny egg yolk.
• If you have leftovers, you can store the cooked prosciutto and eggs separately in airtight containers in the refrigerator for up to 2 days.
• To reheat, simply warm the prosciutto in a skillet over medium heat and reheat the eggs in a microwave or skillet.
• When ready to serve, assemble the sandwich with fresh arugula and toasted bread.