Best 3 Open Faced Prosciutto And Egg Sandwich Recipes
Open-faced prosciutto and egg sandwiches are a delightful and easy-to-make breakfast or brunch dish. The combination of salty prosciutto, creamy eggs, and toasted bread creates a harmonious balance of flavors and textures that will surely tantalize your taste buds. This sandwich can be tailored to your preferences, with the option to add various toppings such as cheese, avocado, or arugula. Whether you're a seasoned chef or a culinary novice, this article will guide you through the process of creating a mouthwatering open-faced prosciutto and egg sandwich that will impress your family and friends.
Let's cook with our recipes!
OPEN-FACED PROSCIUTTO AND EGG SANDWICH
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 them. -Casey Galloway, Columbia, Missouri
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.
Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
PROSCIUTTO, SCALLION, AND EGG SANDWICH
This sandwich was my grandfather's favorite sandwich for merenda, the midmorning snack. My grandmother would use the prosciutto scraps with bits and pieces of fat, and when there was no prosciutto, she would use pancetta.
Yield makes 2 sandwiches
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat. Scatter in the scallions, and let cook until softened, about 8 minutes. Add the prosciutto, and cook until crisp around the edges, about 1 to 2 minutes.
- Beat the eggs with the salt, pour into the skillet, and cook until just set but still a little wet, about 2 minutes. Remove the skillet from heat, and season eggs with freshly ground black pepper. Serve on the toasted rolls.
Tips:
- For a crispy prosciutto, cook it in a single layer in a hot skillet until it is browned and crispy.
- To make the eggs, cook them over medium heat in a nonstick skillet until they are cooked to your liking.
- If you don't have a baguette, you can use any other type of bread that you like, such as a ciabatta roll or a croissant.
- Feel free to add other toppings to your sandwich, such as cheese, avocado, or tomato.
- Serve the sandwich immediately, while the eggs are still hot.
Conclusion:
This open-faced prosciutto and egg sandwich is a delicious and easy breakfast or brunch recipe. It is perfect for a quick meal on a busy weekday morning or for a leisurely weekend brunch. With its crispy prosciutto, creamy eggs, and fluffy bread, this sandwich is sure to please everyone at the table.
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