Open-Faced Prosciutto and Egg Sandwich

(from castro15’s recipe box)

Categories: Breakfast


  • 4 large eggs
  • 4 tbsp. mayo
  • 2 garlic cloves, minced
  • 4 thick slices sourdough bread, toasted
  • 1 cup fresh arugula
  • 1 medium tomato, sliced
  • 1/3 lb. thinly sliced prosciutto
  • 1/8 tsp salt
  • 1/8 tsp pepper


  1. 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.

  2. Meanwhile, in a bowl, combine the mayo and garlic; spread over the toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

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