Bagel Breakfast Sandwich

Name: Bagel Breakfast Sandwich
Ingredients: 4 whole Prosciutto Slices; 1/4 cups Vinegar; 2 whole Organic Eggs; 2 whole Bagels, Havled; 1 Tablespoon Butter; 1 cup Arugula; 1 pinch Salt And Pepper; 2 Tablespoons Extra Virgin Olive Oil For Drizzling

8 ingredients

5 steps

Ingredients

4 whole Prosciutto Slices
1/4 cups Vinegar
2 whole Organic Eggs
2 whole Bagels, Havled
1 Tablespoon Butter
1 cup Arugula
1 pinch Salt And Pepper
2 Tablespoons Extra Virgin Olive Oil For Drizzling

Directions

1

1. Preheat the oven to 425°F.
2

2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15 minutes, or until crispy.
3

3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.
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5. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain the excess water. Do the same with the second egg.
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6. Toast the bagel halves, butter them, and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.