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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!
Try my Simple Breakfast Casserole as well for a winning weekend meal to serve a crowd.
Why you’ll love it
This simple egg sandwich is a wonderful addition to your next brunch spread. While we like to save it for brunch, you can totally make it as a breakfast sandwich too. It has just a handful of ingredients and feels fancy because of the prosciutto but is crazy simple to throw together!
Even if you’re not a brunch person, this sandwich is awesome anytime of the day. I’ve been known to make it as a breakfast-for-dinner kinda thing. It’s all good. The homemade lemon garlic mayo I use is basically a simple aioli, and you can’t go wrong with that! Pair it with runny egg yolk, and I’m in heaven.
Ingredients you’ll need
For the sandwich
- Eggs – poaching eggs is easier than you think. It’s nothing to be intimidated about!
- Arugula – it’s a peppery dark leafy green that packs a punch
- Prosciutto – it is a thinly sliced Italian dry-cured ham that’s very flavorful, salty, and a touch sweet with a complex and delicious flavor overall!
- English muffins – or your favorite bun works. We enjoy it on brioche too.
For the creamy sauce
- Mayo – we like Hellmann’s, but use your favorite variety
- Lemon juice – always use freshly squeezed
- Garlic powder – to add that savory, garlicky quality
- Pepper – freshly ground pepper is fantastic with eggs!
How to make it
This is an overview, and full ingredients & instructions are in the recipe card below.
- Mix the mayo dressing ingredients together in a small bowl, and set aside until ready to use. Boil water for the eggs.
- Add the egg to a poach pod along with a little olive oil if desired. Place in the boiling water. We recommend 4-5 minutes for a firm outside and runny inside.
- Toast the bread while the eggs are cooking. Assemble your sandwiches with arugula, prosciutto, and the mayo sauce, and enjoy right away!
What to serve with it
- I love serving this all by itself, but it’s also awesome paired with a simple fruit salad!
- If it’s part of a big brunch spread, try this flavorful Arugula Salad with Fennel and Cheese. Why not make some Strawberry Lemonade as well!?
Leftovers and storage
- The individual components will keep just fine so you can make more sandwiches later on. Arugula lasts for days, and the mayo sauce will keep in the fridge for 3-4 days no problem!
- However, I wouldn’t recommend storing these sandwiches after assembling them for too long. The bread won’t stay crispy, and it just doesn’t hold up overall. It’s a kind of serve-right-away situation.
- If these sandwiches have been sitting out for more than 2 hours, I’d discard them.
Do you do brunch? Let me know if you made this delicious sandwich in the comments below! I’d love to hear from you.
Brunch Egg Sandwich
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.
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Another Winner Natasha!
I do not care for Mayo, but the little bit of lemon juice and garlic really kick it up. I would put it on cereal. Only kidding, but it will go on so many things. My boys loved their breakfast, so did Tenner my little Chinese Crested (minus the arugula.
Natasha you are a genius.
Thank you so much, Ruthie! 🙂
Perfect breakfast, but as I’m not a fan of arugula, i would change it wish baby spinach.
Thank you for sharing the recipe!
https://asparklingjourney.com/
I like English Muffins a lot and think this would be a nice combination with the arugula, poached egg and Proscuitto, which is one of my favorite meats.
Thanks Joanne!
Oh man, do I ever want this right now! I love savory breakfasts and this totally looks like my idea of how to start the day.
Thanks Kristen!!
These look so good Natasha – I love poached eggs and these photos make this look so delicious.
Thank you Angela 🙂
I am definitely a breakfast/brunch person and this has me drooling…. BIG time! I love everything about this – the ingredients, the ease, that lemon garlic mayo… YES! This is absolutely going on my breakfast list this weekend! Pinned!
Aw thanks! I hope you enjoy it 🙂
Drool. I usually do cereal for breakfast because I too can’t really muster enough energy for anything else. But I love a savory breakfast sandwich for breakfast if at all possible. And lemon garlic mayo? YES!
Thanks, Meg!! I guess that’s what weekends are for. 🙂
Make me a vegetarian version of this.
No.
One of my favorite breakfast sandwiches! Beautiful presentation!
Thanks so much, Mary!
Beautiful and delightful sandwich ♥
Thank you!!