Description
This delicious Brunch Egg Sandwich combines perfectly poached eggs with fresh arugula and savory prosciutto, all layered on toasted English muffins. A tangy mayo-based sauce with lemon juice and garlic powder adds a zesty kick, making it an ideal quick and satisfying breakfast or brunch option for two.
Ingredients
Scale
Eggs and Protein
- 2 eggs (poached)
- Prosciutto (to taste)
Bread
- 2 English muffins, halved and toasted
Sauce
- 1 tablespoon mayonnaise
- 1/4 teaspoon lemon juice
- Small pinch of garlic powder
- Pepper, to taste
Greens
- Arugula, to taste
Instructions
- Prepare Sauce: Boil water for poaching the eggs. In a small bowl, combine the mayonnaise, lemon juice, garlic powder, and pepper. Stir well and adjust seasoning according to taste. Set aside while you cook the eggs.
- Poach Eggs and Toast Muffins: Poach the eggs for about 4-5 minutes to achieve a firm exterior with a runny yolk interior. Simultaneously, toast the English muffin halves until golden and crispy.
- Assemble Sandwich: Place the poached eggs on the toasted English muffins. Drizzle the prepared sauce over the eggs, then top with fresh arugula and prosciutto. Serve immediately for the best flavor and texture.
Notes
- For perfectly poached eggs, use fresh eggs and simmer the water gently instead of boiling vigorously.
- You can substitute prosciutto with turkey bacon or smoked salmon for variation.
- Adjust the lemon juice and garlic powder in the sauce to suit your taste preference.
- To make this sandwich ahead, prepare all components separately and assemble right before serving to keep the muffins crispy.
