Prep/Total Time: 20 min.
Ingredients4 large eggs, room temperature4 tablespoons mayonnaise2 garlic cloves, minced4 thick slices sourdough bread, toasted1 cup fresh arugula1 medium tomato, sliced1/3 pound thinly sliced prosciutto1/8 teaspoon salt1/8 teaspoon pepper
DirectionsHeat a large nonstick skillet over medium-high heat. Break eggs, one 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.
1 open-faced sandwich: 531 calories, 22g fat (5g saturated fat), 221mg cholesterol, 1563mg sodium, 56g carbohydrate (6g sugars, 3g fiber), 28g protein.
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