Name: Italian Breakfast Sandwich with Egg and Prosciutto Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 ciabatta rolls or English muffins, split and toasted; 8-12 thin slices prosciutto (2-3 per sandwich); 4 large eggs; 2 cups fresh arugula; 4 slices provolone cheese; 2-3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper, to taste; Optional: 4 tablespoons basil pesto or sun-dried tomato spread

Elevate your breakfast with this irresistible Italian-inspired sandwich featuring crispy prosciutto, a perfectly fried egg with runny yolk, fresh arugula for peppery bite, melted provolone, and optional pesto or sun-dried tomato accents on toasted ciabatta or English muffin. Simple, elegant, and bursting with authentic Italian taste in every mouthful.

Why You’ll Love This recipe

This sandwich combines the best of Italian simplicity and indulgence: the delicate, salty richness of prosciutto pairs beautifully with the creamy, luxurious texture of a fried egg (especially when the yolk oozes out), while fresh arugula adds a fresh, peppery contrast and provolone brings melty comfort.

It’s quick enough for busy mornings yet feels gourmet, like something you’d enjoy at a cozy café in Rome or Milan. The balance of textures—crispy toasted bread, tender prosciutto, crisp greens, and soft egg—makes every bite satisfying and crave-worthy.

Plus, it’s customizable, nutritious (protein-packed!), and far more exciting than plain toast or cereal. Once you try it, you’ll wonder how you ever started your day without this flavor-packed treat.

Yield: 4 sandwiches

Italian Breakfast Sandwich with Egg and Prosciutto Recipe

Crispy prosciutto, runny fried egg, arugula, and melted cheese on toasted ciabatta—an elegant Italian breakfast delight.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

4 ciabatta rolls or English muffins, split and toasted
8-12 thin slices prosciutto (2-3 per sandwich)
4 large eggs
2 cups fresh arugula
4 slices provolone cheese
2-3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Optional: 4 tablespoons basil pesto or sun-dried tomato spread

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this is your secret to perfectly crispy prosciutto without the mess!
Arrange the prosciutto slices in loose nests or flat on the sheet (they'll shrink and curl beautifully). Bake for 8-10 minutes until crispy and golden—watch closely so they don't burn. Remove and let cool slightly; they'll crisp more as they sit.
While the prosciutto bakes, heat 1-2 tablespoons olive oil in a large non-stick skillet over medium-low heat.
Crack the eggs into the pan one by one (or use separate rings for perfect shape if you like). Season lightly with salt and pepper.
Cook the eggs sunny-side up for 3-4 minutes until whites are set but yolks stay delightfully runny—or flip for over-easy if preferred. Remove from heat and set aside.
Toast your ciabatta rolls or English muffins until golden and crisp—brush with a little olive oil for extra flavor if desired.
Spread a thin layer of basil pesto or sun-dried tomato spread on the bottom halves (optional but so Italian and delicious!).
Layer each bottom half with a generous handful of fresh arugula for that peppery kick.
Place a slice of provolone on the arugula (it'll melt slightly from the warm egg), then top with crispy prosciutto slices.
Crown with your perfectly fried egg, add the top bread half, give a gentle press, and dive in while it's warm and gooey—pure breakfast bliss!

Notes

The runny yolk is the star—don't overcook!
Prosciutto is naturally salty, so go easy on added salt.
For a restaurant touch, drizzle a little extra olive oil or balsamic glaze over the finished sandwich.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 260Total Fat 9gSaturated Fat 3gUnsaturated Fat 6gCholesterol 193mgSodium 433mgCarbohydrates 31gFiber 4gSugar 3gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For extra crispy prosciutto, bake it in the oven at 400°F (200°C) for 8-10 minutes until it curls and crisps like bacon—much easier and less greasy than pan-frying.
Fry eggs in olive oil instead of butter for authentic Italian flavor; keep the heat medium-low to avoid rubbery whites.
Let the egg rest 30 seconds after cooking so the yolk stays runny but sets slightly for easier sandwich assembly.
Toast the bread just before assembling to prevent sogginess.
Use room-temperature ingredients (eggs, cheese) for even cooking and better melting.
If making multiple, prep prosciutto and toast bread in advance, then cook eggs fresh.

Ingredients Notes

Prosciutto: Opt for authentic Prosciutto di Parma or San Daniele—thinly sliced, high-quality cured ham that’s tender and subtly salty without being overpowering. Avoid thick-cut versions; the thin slices melt into the sandwich beautifully.

Eggs: Fresh large eggs are key for a vibrant yolk and clean whites—fry them sunny-side up or over-easy for that classic runny center. Arugula (rocket): Peppery and fresh, it cuts through the richness perfectly; baby arugula is milder and tender. Provolone cheese: Sharp or piccante provolone adds nutty, tangy melt; substitute mozzarella for milder creaminess.

Bread: Ciabatta or crusty Italian rolls for authentic chew, or English muffins for a classic breakfast feel—ensure it’s sturdy enough to hold everything. Olive oil: Use extra virgin for frying and drizzling to enhance Italian essence. Seasonings: Just salt, pepper, and maybe a pinch of red pepper flakes for subtle heat.

Variations and Substitutions

Make it vegetarian: Skip prosciutto and add grilled vegetables like roasted red peppers or sautéed mushrooms for umami.
Cheese swap: Use fresh mozzarella for creamier melt, fontina for nuttier flavor, or pecorino romano grated on top for sharp Italian punch.
Bread options: Try focaccia for extra olive oil flavor, sourdough for tang, or a baguette sliced lengthwise for a sub-style sandwich.
Add Italian flair: Spread basil pesto on the bread, top with sun-dried tomatoes, or add a few fresh basil leaves.
Spice it up: Include a drizzle of chili oil, bomba sauce, or red pepper flakes for heat.
Healthier twist: Use whole-grain bread, egg whites, turkey prosciutto (or omit), and extra greens.
Open-faced version: Skip the top bread for a lighter, knife-and-fork meal with more toppings like sliced tomatoes.

Storage Options

Best enjoyed fresh for optimal texture and warmth. Assemble and eat immediately. For make-ahead: Cook prosciutto and toast bread up to 1 day ahead; store separately in airtight containers. Fry eggs fresh. Fully assembled sandwiches can be wrapped tightly in foil and refrigerated up to 1 day—reheat in a 350°F (175°C) oven for 8-10 minutes. Freeze wrapped in foil up to 1 month; thaw overnight and reheat similarly (note: egg may firm up slightly).