Toasted Brunch Breakfast Sandwich - (Free Recipe below)


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Brekbruncsndw - Recipes
1.00 LBS
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Toasted Brunch Breakfast Sandwich

(slightly adapted from Curtis Stone)
The Goods:

  • 4 slices of prosciutto
  • 1/4 cup vinegar
  • 2 large organic eggs
  • 1 tbsp. butter
  • 1 cup fresh arugula
  • 2 bagels, cut in half and toasted
  • sea salt and cracked pepper
  • Extra-virgin olive oil to drizzle


  1. Preheat the oven to 425 degrees.
  2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15, or until crispy.
  3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.
  4. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain of excess water. Do the same with the second egg.
  5. Toast the bagel halves and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.