Nancy Silverton's Breakfast Sandwich

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Nancy Silverton's Breakfast Sandwich
  • Yield:4 servings
  • Active time:10 minutes
  • Total time:10 minutes
  • Rated: 5.0


  • 1 bunch scallions, green part only, coarsley chopped
  • 1/3 cup chopped fresh parsley
  • 1/2 cup good-quality olive oil
  • 4 slices rustic bread
  • 1 clove garlic, peeled
  • 2 tablespoons white vinegar
  • 4 eggs
  • 2 ounces prosciutto, thinly sliced
  • 2 cups fresh arugula leaves
  • flaky sea salt


  1. 1.

    In a small food processor, pulse the scallions and parsley until well chopped. Add the olive oil and pulverize for a few more seconds to combine.

  2. 2.

    Toast or grill the slices of bread, then rub them lightly with the garlic clove. Spread a spoonful of the scallion oil into each slice of bread.

  3. 3.

    Bring a medium saucepan of water to boil and add the vinegar. Turn the heat down to just a simmer. Crack the eggs into a small bowl, then add them carefully to the water to poach for 2-3 minutes, until the white is set but the yolk is still runny.

  4. 4.

    Drap the sliced of proscuitto on top of the scallion oil, then top with arugula. Finish each open-faced sandwich with an egg, a sprinkle of sea salt, and more of the scallion oil. Serve immediately while the egg yolk is still warm.

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