Open-Faced Poached Egg, Arugula, and Prosciutto Sandwich with Creamy Lemon Vinaigrette

Yes, I know Easter is over. Yes, I know that Easter is traditionally a brunch-ish holiday, and maybe I should have posted this recipe a few days ago. I like egg sandwiches any time of the day or week, so sue me!

While packing up my leftovers from my parents’ house, I forgot hard-boiled eggs! I feel like this is the first year that I forgot that staple of a leftover. I normally depend on those eggs for lunches and breakfasts for the next few days. Sigh, oh well.

It is just an unnecessary excuse to make eggs for breakfast and lunch this week.

Mike is currently on Spring Break from school. When I wake up, first thing I need is some breakfast. Then, I go to coffee. Mike is the opposite. The first thing he reaches for is coffee. Then, at about 11 o’clock, when I am ready for lunch, Mike is asking for breakfast.

This is when I win best wife award. I usually save him a poached egg or fried egg from my breakfast and then whip him up some hodgepodge breakfast sandwich. His are never as meticulously put together as mine are though. I just like pretty food.

This sandwich sounds like a lot. It sounds very complex. It is not at all. I just didn’t exactly know what to call this that would include all the ingredients and Stef’s Classy Breakfast Sandwich just didn’t sit right with me.

Open-Faced Poached Egg, Arugula, and Prosciutto Sandwich with Creamy Lemon Vinaigrette
Prep time

Cook time

Total time


Recipe type: Sandwich
Serves: 2

  • For the Sandwiches:
  • 2 Poached Eggs
  • 1 Toasted Whole Wheat English Muffin
  • ½ Cup Arugula
  • 2 Slices of Prosciutto
  • For the Vinaigrette:
  • 1 Tablespoon Lemon Juice
  • ½ Teaspoon Dijon Mustard
  • 2 Tablespoons Olive Oil
  • Pinch of Salt and Pepper

  1. Poach the eggs. Follow these sure-fire instructions to get the perfect poach.
  2. While the eggs are poaching, toast each half of the English muffin and make the vinaigrette.
  3. To make the vinaigrette, combine the lemon juice, Dijon, olive oil, salt, and pepper in a food processor and puree for a few seconds until creamy and combined.
  4. Assemble the sandwiches. Top each half of the English muffin with a bit of arugula, one slice of prosciutto, and a poached egg. Right before serving, top each egg with a teaspoon or two of the vinaigrette.

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  1. Yup, I’ll be making these for breakfast this weekend. These are stunning!

  2. Gorgeous gorgeous gorgeous – could lick the screen!

  3. I can not wait to try this!

  4. STOP IT. Stop it with your gorgeous breakfasts! I’m doing good in the morning to fall out of bed, much less put together anything this phenomenal.

    Feed me?

  5. Yummy! And Brian’s exactly the same way as Mike. Wait…are we married to the same guy??

  6. No matter what you want to call it or whether it is for breakfast or lunch, your sandwich looks delicious. Great photos.

  7. Regardless of the name — though I actually do prefer “Stef’s Classy Breakfast Sandwich” — this looks DELISH! What a lucky hubby you have :)

  8. Such a beautiful sandwich!

  9. It is 11:13am. I am starving for lunch, and these photos are not helping. Neither is the fact that I have nothing exciting to eat for lunch. *sigh* Want!
    PS. I have to agree with Mike – coffee first, then breakfast! Although I can’t usually wait until 11am to put food in my mouth!

  10. This looks delicious, I love your photos!

  11. This is the stuff my dreams are made of. I can eat egg sandwiches any time–especially ones that are this pretty!

  12. THOSE EGGS ARE PERFECT. I am so jealous. I can never poach properly :(

  13. I think it was fate that made you forget the boiled eggs, this dish is far more decadent! Love the vinaigrette.

  14. This is stunning! I’m like Mike–I like to drink an entire pot of tea before I get hungry for breakfast.


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