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Open-Faced Breakfast Sandwich with Prosciutto di Parma

Open Faced Breakfast Sandwich with Prosc

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

4 eggs 

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

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