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

April 2, 2013

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

Course Sandwich
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 2
Author Sarcastic Cooking

Ingredients

  • 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

Instructions

  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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  • Jennie @themessybakerblog
    April 8, 2013 at 12:41 pm

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

  • Phoebe
    April 4, 2013 at 6:56 pm

    Gorgeous gorgeous gorgeous – could lick the screen!

  • Michelle @Amourbeurre
    April 3, 2013 at 9:55 pm

    I can not wait to try this!

  • Stephie @ Eat Your Heart Out
    April 2, 2013 at 9:22 pm

    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?

  • Anita at Hungry Couple
    April 2, 2013 at 5:24 pm

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

  • Karen (Back Road Journal)
    April 2, 2013 at 4:02 pm

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

  • Sadye
    April 2, 2013 at 2:36 pm

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

  • Michelle
    April 2, 2013 at 12:29 pm

    Such a beautiful sandwich!

  • Amanda @ Once Upon a Recipe
    April 2, 2013 at 12:14 pm

    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!

  • Rosie @ Blueberry Kitchen
    April 2, 2013 at 10:33 am

    This looks delicious, I love your photos!

    • Stefanie
      April 2, 2013 at 10:48 am

      Thank you Rosie!

  • Courtney @ Neighborfood
    April 2, 2013 at 10:02 am

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

  • Ashley Bee (Quarter Life Crisis Cuisine)
    April 2, 2013 at 9:14 am

    THOSE EGGS ARE PERFECT. I am so jealous. I can never poach properly 🙁

  • Heidi @foodiecrush
    April 2, 2013 at 8:46 am

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

  • dessertfortwo
    April 2, 2013 at 7:28 am

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