Open-Faced Prosciutto And Egg Sandwich Recipe

This open-faced prosciutto and egg sandwich is a delicious and satisfying breakfast option. The combination of crispy prosciutto, creamy egg, and tangy arugula creates a perfect balance of flavors. The prosciutto is cooked until crispy and then topped with a fried egg, which adds richness and creaminess to the dish. The sandwich is served on a toasted slice of bread, adding a nice crunch. This recipe is quick and easy to make, making it a great option for busy mornings.

3.8
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Non Vegdiet
20minstotal
15minsPrep
20m.total
15m.Prep
Open-Faced Prosciutto And Egg Sandwich
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Ingredients for Open-Faced Prosciutto And Egg Sandwich Recipe

  • 1 Slices Of Prosciutto
  • 1/2 Eggs
  • 1 Slices Of Bread
  • as needed A Handful Of Arugula
  • as per your need Olive Oil
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
86
calories per serving
5 g Fat8 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    8g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    8g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    97mg
  • Iron
    2mg
  • Vitamin A
    388mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    119mg
  • Selenium
    20mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp