Open-Faced Prosciutto and Egg Sandwich


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  • Total Time

    Prep/Total Time: 20 min.

  • Makes

    4 servings

  • Ingredients

  • 4 large eggs, room temperature
  • 4 tablespoons mayonnaise
  • 2 garlic cloves, minced
  • 4 thick slices sourdough bread, toasted
  • 1 cup fresh arugula
  • 1 medium tomato, sliced
  • 1/3 pound thinly sliced prosciutto
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Directions

  • Heat 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.
  • Nutrition Facts

    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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