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

Poached Egg and Prosciutto Brunch Sandwich

An easy & delicious breakfast/brunch sandwich with a runny poached egg, arugula, lemon mayo, and prosciutto.

Course Breakfast
Cuisine American
Keyword egg brunch sandwich, prosciutto brunch sandwich
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Natasha Bull


  • 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


  1. Prepare the dressing by combining mayo, lemon juice, garlic powder, and pepper (adjust the seasonings as needed).
  2. Poach the eggs to your liking, and toast the English muffins while the eggs are cooking.
  3. Top the English muffins with the dressing, arugula, eggs, and prosciutto.

Recipe Notes

  • I used poach pods to cook the eggs in the photos. I poached them for around 5 minutes in the pods to have them runny. They will take less time if you poach them the traditional way.