The breakfast sandwich can, and often should, be as simple as possible. My longtime go-to has been this recipe which keeps it as simple as possible with a slice of prosciutto, an egg, some butter, and an English muffin. Why introduce cheese or tomato or anything else when it tastes that good?
That said, I usually listen to Nancy Silverton, and especially to her sandwich cookbook, where I got this recipe. First, she serves it open-faced on crusty bread, which is rubbed with a garlic clove, Spanish-style, adding the intoxicating hint of garlic but nothing more. The real story here might be the scallion oil, which takes about ten seconds to make and is nothing more than scallions and parsley pureed with olive oil.
- Yield:4 servings
- Active time: 10 minutes
- Total time:10 minutes
- 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
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.
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.
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.
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.