Name: Brunch Egg Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 eggs (poached); Arugula (to taste); Proscuitto (to taste); 2 English muffins (halved and toasted); 1 tablespoon mayo; 1/4 teaspoon lemon juice; Small pinch of garlic powder; Pepper (to taste)

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This egg sandwich recipe with prosciutto is elegant yet super easy to make in just 15 minutes. It'll be the star of your next brunch or weekend get-together!

Try my Simple Breakfast Casserole as well for a winning weekend meal to serve a crowd.

poached egg and prosciutto brunch sandwich with arugula

Why you'll love it

This simple egg sandwich is a wonderful addition to your next brunch spread. While we like to save it for brunch, you can totally make it as a breakfast sandwich too. It has just a handful of ingredients and feels fancy because of the prosciutto but is crazy simple to throw together!

Even if you're not a brunch person, this sandwich is awesome anytime of the day. I've been known to make it as a breakfast-for-dinner kinda thing. It's all good. The homemade lemon garlic mayo I use is basically a simple aioli, and you can't go wrong with that! Pair it with runny egg yolk, and I'm in heaven.

Ingredients you'll need

For the sandwich

Eggs - poaching eggs is easier than you think. It's nothing to be intimidated about!
Arugula - it's a peppery dark leafy green that packs a punch
Prosciutto - it is a thinly sliced Italian dry-cured ham that's very flavorful, salty, and a touch sweet with a complex and delicious flavor overall!
English muffins - or your favorite bun works. We enjoy it on brioche too.

For the creamy sauce

Mayo - we like Hellmann's, but use your favorite variety
Lemon juice - always use freshly squeezed
Garlic powder - to add that savory, garlicky quality
Pepper - freshly ground pepper is fantastic with eggs!

close-up of poached egg and prosciutto brunch sandwich on a flower plate

How to make it

This is an overview, and full ingredients & instructions are in the recipe card below.

Mix the mayo dressing ingredients together in a small bowl, and set aside until ready to use. Boil water for the eggs.
Add the egg to a poach pod along with a little olive oil if desired. Place in the boiling water. We recommend 4-5 minutes for a firm outside and runny inside.
Toast the bread while the eggs are cooking. Assemble your sandwiches with arugula, prosciutto, and the mayo sauce, and enjoy right away!

What to serve with it

I love serving this all by itself, but it's also awesome paired with a simple fruit salad!
If it's part of a big brunch spread, try this flavorful Arugula Salad with Fennel and Cheese. Why not make some Strawberry Lemonade as well!?

Leftovers and storage

The individual components will keep just fine so you can make more sandwiches later on. Arugula lasts for days, and the mayo sauce will keep in the fridge for 3-4 days no problem!
However, I wouldn't recommend storing these sandwiches after assembling them for too long. The bread won't stay crispy, and it just doesn't hold up overall. It's a kind of serve-right-away situation.
If these sandwiches have been sitting out for more than 2 hours, I'd discard them.

More breakfast recipes

poached egg and prosciutto brunch sandwich beside a knife

Do you do brunch? Let me know if you made this delicious sandwich in the comments below! I'd love to hear from you.

This poached egg and prosciutto brunch sandwich is elegant, easy, and only takes 15 minutes to make.

Brunch Egg Sandwich

This egg sandwich recipe with prosciutto is elegant yet super easy to make in just 15 minutes. It'll be the star of your next brunch or weekend get-together!

5 from 1 vote

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Breakfast

Cuisine American

Servings

Ingredients

▢ 2 eggs poached
▢ Arugula to taste
▢ Proscuitto to taste
▢ 2 English muffins halved and toasted

Sauce:

▢ 1 tablespoon mayo
▢ 1/4 teaspoon lemon juice
▢ Small pinch of garlic powder
▢ Pepper to taste

Instructions

Boil water for the eggs. Prepare the sauce by combining mayo, lemon juice, garlic powder, and pepper in a small bowl. Adjust the seasonings as needed. Set aside.
Poach the eggs to your liking (about 4-5 minutes to have a firm outside and runny inside), and toast the English muffins while the eggs are cooking.
Once the eggs are done, add to the English muffins and top with the sauce, arugula, and prosciutto. Serve right away.

Notes

I used poach pods to cook the eggs in the photos. I poached them for around 4-5 minutes in the pods to have them runny.

Keyword egg brunch sandwich, prosciutto brunch sandwich

Author Natasha Bull