Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto

For the past two years, my roommate and I have been aggressively trying to become brunch regulars at a place in our ‘hood called Jeffrey’s Grocery. It’s a laid-back, slightly funky spot with killer cocktails, fluffy ricotta pancakes, and the best bacon in town served to the tunes of a Tupac and Biggie-heavy playlist. Needless to say, I love it.

So does everyone else in the West Village.

The wait for two is never less than an hour (they don’t take reservations), and while Logan and I have learned to pass the time by drinking coffee and looking at puppies (that we shall never get) in the pet store window next door, we’re inevitably starving and cranky by the time we sit down. And despite making an appearance almost every weekend for a year, striking up casual convos with the staff in which we mention our names multiple times, and shamelessly over-tipping, we’ve yet to attain “regular” status. It’s very upsetting.

What’s worse is that in my ridiculous attempt to turn Jeffrey’s into my personal Cheers, I’ve completely dropped out of the group brunch game. I mean, table for four? I’m pretty sure Logan would hunger blackout doing that kind of wait. Too risky.

Now that spring has finally sprung and even more people are brunching out, I’ve been forced to reevaluate my brunch strategy in order to salvage my weekend afternoons, my social life, and my pride. Casual at-home brunch parties are the only way to go, and I’m loving them more and more. (The living room—where everybody knows your name!)

When it comes to brunching in, I like to keep things low-key. Coffee, maybe a signature cocktail, and a simple, deceptively impressive meal like these Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto on Cobblestone Bread Co.’s new Wheat English Muffins.

I like to think of these bad boys as a black tie bacon, egg and cheese. They’ve got all the essential components of your favorite breakfast sandwich, just dressed up a little bit. The combination of flavors and textures is borderline life-changing, and if you’ve never experienced the wonders of oven-crisped prosciutto, you’re in for a serious treat. Total game-changer.

In other good news, these sexy breakfast sandwiches are a total breeze to whip up. You just pop the prosciutto in the oven, and then use that crisping time to toss the arugula with a little olive oil, gently scramble your eggs, and casually drink coffee/mimosas with your favorite people. (This will all be done in a magical, cured meat-scented cloud, which you should be very excited about.) The CBC English muffins get toasted, buttered, and piled high with soft scramble, prosciutto and arugula, and BOOM. Fancy brunch for four in 20 minutes or less.

P.S. If you’re digging solo brunch these days (respect), I’m pleased to report that leftover sandwiches keep remarkably well in the fridge/freezer. Just wrap each one tightly in plastic and re-heat when the mood strikes. My roommate enjoyed a second-day sando in bed Sunday morning, and he was all kinds of fired up about it. So many high fives and appreciation grunts. 

Go forth and conquer brunch, friends! You’ve got this. 

Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto: (Serves 4)

Ingredients:
3 ounces prosciutto di Parma (6 thin slices)
1½ cups baby arugula
2 teaspoons olive oil, divided
Kosher salt
Fresh ground pepper
8 large eggs
6 sundried tomatoes pack in olive oil, drained and finely chopped
2 ounces goat cheese crumbled
4 Cobblestone Bread Co. Wheat English Muffins
3-4 tablespoons butter (optional)

Preparing your Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto:

-Pre-heat your oven to 375 degrees. Line a baking sheet with parchment.

-Arrange the prosciutto in an even layer on the prepared baking sheet.

-Bake for 15 minutes until browned and crispy. Remove from the oven and let cool slightly.

-Place the arugula in small bowl. Add 1 teaspoon olive oil, a pinch of salt and few cranks of fresh ground pepper. Toss to coat, and briefly set aside.

-In a medium mixing bowl, whisk together the eggs until lightly frothy. Stir in the sun-dried tomatoes. (You can’t see the tomatoes because they sank to the bottom, okay?)

-Heat the remaining teaspoon of olive oil in a medium non-stick pan over medium heat. Have your goat cheese ready in a small bowl by the stove. When hot, add the eggs and immediately turn the heat down to low. (We want to cook these eggs very gently, people.) Using a spatula, repeatedly pull the eggs toward the center of the pan to form small curds. When the eggs are beginning to set (after 3-4 minutes), add the gat cheese and a good pinch of salt, and continue scrambling your eggs.

-Cook for another 2-3 minutes until the eggs are just set but still very soft and immediately transfer them to a bowl or plate. (The eggs will continue cooking after you remove them from the pan, so be super careful not to overcook them.)

-Toast your English muffins! (Don’t have a toaster? Neither do I. Just put the muffins on a baking sheet and pop them under the broiler for a couple minutes.)

-Time to assemble your fancy sandwiches! I like to set up a little assembly line. Muffins, prosciutto, eggs, arugula.

-Break the prosciutto pieces in half—each sandwich gets 3 halves. Place the prosciutto on the bottom half of each English muffin. Add a quarter of the eggs (this will seem like a lot, but it’s a sandwich…they’ll squish down), and a quarter of the arugula. Close the sandwiches with the top half of the English muffins. Serve warm.

Don’t forget to break out your fanciest plates, whip up a pitcher or six of mimosas, and have yourself a little party…

Disclosure: Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL. 

Sun-Dried Tomato and Goat Cheese Egg Sandwiches with Crispy Prosciutto

Author - Serena Wolf

Print recipe Save RecipeSaved!

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Yields: 4 sandwiches

Ingredients

• 3 ounces prosciutto di Parma 6 thin slices
• 1½ cups baby arugula
• 2 teaspoons olive oil divided
• Kosher salt
• Fresh ground pepper
• 8 large eggs
• 6 sundried tomatoes pack in olive oil drained and finely chopped
• 2 ounces goat cheese crumbled
• 4 Cobblestone Bread Co. Wheat English Muffins
• 3-4 tablespoons butter optional

Instructions

• Pre-heat your oven to 375 degrees. Line a baking sheet with parchment.
• Arrange the prosciutto in an even layer on the prepared baking sheet. Bake for 15 minutes until browned and crispy. Remove from the oven and let cool slightly.
• Place the arugula in small bowl. Add 1 teaspoon olive oil, a pinch of salt and few cranks of fresh ground pepper. Toss to coat, and briefly set aside.
• In a medium mixing bowl, whisk together the eggs until lightly frothy. Stir in the sun-dried tomatoes.
• Heat the remaining teaspoon of olive oil in a medium non-stick pan over medium heat. Have your goat cheese ready in a small bowl by the stove. When hot, add the eggs and immediately turn the heat down to low. (We want to cook these eggs very gently, people.) Using a spatula, repeatedly pull the eggs toward the center of the pan to form small curds. When the eggs are beginning to set (after 3-4 minutes), add the goat cheese and a good pinch of salt, and continue scrambling your eggs. Cook for another 2-3 minutes until the eggs are just set but still very soft and immediately transfer them to a bowl or plate. (The eggs will continue cooking after you remove them from the pan, so be super careful not to overcook them.)
• Toast your English muffins! (Don’t have a toaster? Neither do I. Just put the muffins on a baking sheet and pop them under the broiler for a couple minutes.) Feel free to butter these beauties if you’re so inclined.
• Time to assemble your fancy sandwiches! I like to set up a little assembly line. Muffins, prosciutto, eggs, arugula. Break the prosciutto pieces in half—each sandwich gets 3 halves. Place the prosciutto on the bottom half of each English muffin. Add a quarter of the eggs (this will seem like a lot, but it’s a sandwich…they’ll squish down), and a quarter of the arugula. Close the sandwiches with the top half of the English muffins. Serve warm.