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