Best 3 Open Faced Prosciutto And Egg Sandwich Recipes

**A Delightful Culinary Journey: Savor the Open-Faced Prosciutto and Egg Sandwich, a Symphony of Flavors**

Indulge in a culinary masterpiece that tantalizes the taste buds and elevates breakfast or brunch to new heights – the open-faced prosciutto and egg sandwich. This delectable creation, a harmonious blend of savory and satisfying ingredients, promises a symphony of flavors that will leave you craving more. Discover the perfect balance of textures, from the crispy toasted bread to the tender prosciutto and the velvety smooth egg, all complemented by a tangy arugula pesto. Prepare to embark on a delightful journey with three variations of this sandwich: the classic, the vegetarian, and the gluten-free option. Each variation offers a unique twist, ensuring that everyone can savor this culinary delight.

Let's cook with our recipes!

OPEN-FACED PROSCIUTTO AND EGG SANDWICH

Open-Faced Prosciutto and Egg Sandwich image

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large eggs
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

Steps:

Heat a large nonstick skillet over medium-high heat. Break eggs, 1 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 : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

OPEN-FACED EGG SANDWICHES

Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

OPEN "FACE" EGG SALAD SANDWICHES

Open

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 4

Number Of Ingredients 5

Ingredients

7 eggs
1/4 cup mayonnaise
2 teaspoons mustard
1/2 teaspoon each salt and ground pepper
1 slice ham

Steps:

In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

Tips:

Use fresh ingredients for the best flavor.
Choose high-quality prosciutto that is thinly sliced.
Cook the eggs to your desired doneness.
Use a variety of toppings to add flavor and texture to your sandwich.
Serve the sandwich immediately so that the eggs are still warm and runny.

Conclusion:

The open-faced prosciutto and egg sandwich is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a quick and satisfying meal. With its simple ingredients and customizable toppings, this sandwich is sure to please everyone at your table. So next time you are looking for a quick and easy breakfast or brunch recipe, give this open-faced prosciutto and egg sandwich a try. You won't be disappointed!