Nancy Silverton's Breakfast Sandwich
An open-faced breakfast sandwich with garlicky toast, herb-scallion oil, prosciutto, arugula, and a warm poached egg.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 open-faced sandwiches
Ingredients
- 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
Directions
- Pulse the scallions and parsley in a small food processor until they are finely chopped. Pour in the olive oil and process briefly, just long enough to bring everything together.
- Toast or grill the bread slices, then gently swipe each one with the peeled garlic clove. Spoon some of the scallion oil over each piece of bread.
- Fill a medium saucepan with water and bring it to a boil, then stir in the vinegar. Lower the heat so the water settles into a bare simmer. Crack the eggs into a small bowl, then ease them into the water and poach for 2-3 minutes, until the whites have firmed up and the yolks are still liquid.
- Lay the prosciutto over the scallion oil, then add the arugula. Set an egg on top of each open-faced sandwich, sprinkle with sea salt, and drizzle on more scallion oil. Serve right away, while the yolk is still warm.