Open-Faced Breakfast Sandwich with Prosciutto di Parma
What could possibly be better than prosciutto and eggs? If you’re looking for a simple, yet sophisticated breakfast to impress guests or to treat yourself, these prosciutto and eggs sandwiches are perfect no matter what the season.
8 sliced roma tomatoes
4 slices thick, crusty bread
Extra-virgin olive oil
½ cup arugula
4 slices Prosciutto di Parma
Cracked pepper and sea salt, to taste
Preheat oven to 400°F. Place tomatoes on small baking sheet and roast until just tender, 10 minutes. Reduce oven temperature to 350°F. Arrange bread on another baking sheet; brush with 1 tablespoon oil and sprinkle with salt and pepper, to taste. Place in oven and toast just until golden, about 5 minutes.
Meanwhile, heat 2 tablespoons oil in a large skillet and fry eggs sunny side up, or as desired.
To assemble the sandwiches, place one slice of toast on each plate. Top each with ¼ of the arugula, 2 tomato slices, a fried egg and one slice of Prosciutto di Parma. Finish with cracked pepper and sea salt, to taste.
Makes 4 servings