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!
Servings: 2
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.