Fried Egg & Prosciutto Sandwiches
with Smoked Gouda & Calabrian Mayo
Ingredients
- 3 oz Prosciutto
- 2 Pasture-Raised Eggs
- 2 Potato Buns
- 2 oz Smoked Gouda Cheese
- 1½ tsp Calabrian Chile Paste
- 2 Tbsp Mayonnaise
Instructions
-
Prepare the ingredients
- Halve the buns.
- Grate the cheese on the large side of a box grater.
- Remove the plastic lining between the slices of prosciutto; tear into small pieces.
- In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.
-
Toast the buns
- In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned.
- Transfer to a work surface.
-
Cook the eggs & serve your dish
- In the same pan, heat a drizzle of olive oil on medium-high until hot.
- Crack the eggs into the pan, keeping them separate; season with salt and pepper. Evenly top the eggs with the grated cheese. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
- Assemble the sandwiches using the toasted buns, Calabrian mayo, prosciutto pieces, and cooked eggs. Enjoy!
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