Open-Faced Prosciutto and Egg Sandwich Recipe: How to Make It
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 fabulous no matter when you serve...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Cooking tools:
- Nonstick skillet
- Stove
- Toaster
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Spatula
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 4 large eggs
- 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
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