Open-Faced Prosciutto and Egg Sandwich

Open-Faced Prosciutto and Egg Sandwich

Gruyère and Arugula

Brava

Serving Size  

Active Time:

~10 min

Total Time:

~15 min

About this Recipe

Adding a touch of elegance to your morning routine.


Ingredients

  • 1 slices baguette or French bread (4 inches long and ½ inch thick)
  • 1-2 thin slices prosciutto
  • 1½ oz Gruyère, sliced
  • 1 egg
  • ½ cup baby arugula
  • Juice of ½ lemon

From Your Pantry

butter

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava metal tray

Brava egg tray

mixing bowl

Nutrition Information

Allergens: Milk, Eggs, Wheat (Gluten)

Tags

  • Two Tray Cooks
  • Breakfast
  • Lunch
  • Brava Accessory
  • Bread
  • Californian
  • Eggs
  • Egg Tray
  • Metal Tray
  • Pork
  • Recipes
  • Sandwiches
  • Serves 4
  • Vegetables
  • Year Round

  1. 1

    Prep sandwich

    • Set out butter to soften for 15–30 minutes.
    • Evenly spread softened butter on one side of each bread slice.
    • Place bread slices, buttered side down, in Zone 2 of Brava metal tray.
    • Place 1–2 slices prosciutto on bread slice.
    • Top with slice of Gruyère.

  2. 2

    Prep egg

    • Lightly butter or spray indicated cup on egg tray.
    • Crack 1 egg into indicated cup of Brava egg tray.
    • Season egg with a pinch of salt and pepper.

  3. 3

    Slide egg tray into top shelf and metal tray into bottom shelf

    • Select “Open-Faced Prosciutto and Egg Sandwich” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare arugula salad.

  4. 4

    Make arugula salad

    • In medium bowl, toss together arugula, lemon juice, 1 tablespoon extra-virgin olive oil and a pinch of salt and pepper.

  5. 5

    Finish & serve

    • When your food is done, transfer sandwich to serving platter.
    • Top sandwich with small handful of arugula salad.
    • Using a spoon, gently scoop out egg, being careful not to break yolk.
    • Top sandwich with an egg.