Open-Faced Prosciutto and Egg Sandwich

Name: Open-Faced Prosciutto and Egg Sandwich
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 4 large eggs, room temperature; 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

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 great any time of day. —Casey Galloway, Columbia, Missouri

Ingredients

4 large eggs, room temperature
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, one 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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