Nancy Silverton's Breakfast Sandwich

Nancy Silverton's Breakfast Sandwich

About This Recipe

Yield:4 servings
Active time:10 minutes
Total time:10 minutes
This recipe appears in: Dinner Tonight: Nancy Silverton's Breakfast Sandwich


  • 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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