This is one of the best breakfast sandwich recipes out there! Crispy ciabatta bread is topped with garlic aioli, gooey brie cheese, sausage, egg and prosciutto for the perfect reason to wake up in the morning. It is super filling, and when the yolk from the over easy eggs runs onto your plate, it makes a fantastic dipping sauce! Prosciutto and egg ciabatta breakfast sandwich is one of those melt in your mouth breakfast sandwich recipes that you are going to want to savor and relax with while enjoying your morning coffee, and reading the news paper.
What Makes This Open Face Breakfast Sandwich So Delicious?
The crispy ciabatta bread makes all of the difference when it comes to this sandwich. When the yolk from the egg drips out, it gets absorbed by the porous bread easily, adding more delicious flavor. The creamy roasted garlic aioli sauce provides a creaminess, while the sausage gives it that hearty feel. The fatty, salty prosciutto seems to melt in your mouth with every bite, making this savory breakfast recipe pretty mind blowing.
How To Make This Prosciutto And Egg Sandwich:
Toast the bread, make the egg, heat up the sausage and arrange it all! Here, let me break it down!
- TOAST IT: Lightly toast the ciabatta bread on both sides using your oven broiler. Add the brie slices and toast again under the broiler until they melt. Spread garlic aioli over the brie.
- MAKE THE EGG: Heat an oiled skillet over medium-high heat. When hot, crack in your egg. Cook it however you like, but I recommend either over easy, or sunny side up so that the egg whites are cooked through, but the yolk is still runny. When done, remove to a plate.
- COOK THE SAUSGE: Toss your breakfast sausage into the pan and cook until warmed through. Most breakfast sausage is pre-cooked, so just make sure yours is. If not, cook through.
- ASSEMBLE: Assemble the cooked egg over the ciabatta bread, then top with sliced sausage, prosciutto and a pinch of microgreens. Enjoy!
I love to provide you guys with optional substitutions! There is nothing worse than being super excited to try a recipe, only to find out that you are missing one of the ingredients. So here are some substitutions that you can try out if you don’t have all of the ingredients!
|MICROGREENS||Microgreens are nutrient dense greens that are harvested early. Sometimes they can be difficult to find at the grocery store, so if you are out of luck, arugula would work great in this recipe!|
|GARLIC AIOLI||Okay, so in order to make this recipe as simple as possible, I used a store bought jar of garlic aioli sauce. But if you do not have this, try mixing some mayonnaise with minced garlic and lemon juice! It’s essentially the same thing.|
|BREAKFAST SAUSAGE||Once again, to make this an easy breakfast sandwich recipe, I used frozen breakfast sausage that I heated up in a skillet. You can absolutely use regular sausage or even breakfast sausage patties, if you want! Just make sure you cook the meat through if they are raw. You also have the option to omit this, but I don’t recommend it.|
|CIABATTA BREAD||I would really try NOT to substitute this ingredient, as I feel like the bread really makes this recipe. But if you don’t have it, or you can’t find it at the grocery store, a good substitution would be an English muffin! It is also porous, and crisps up nicely under the broiler.|
|BRIE CHEESE||I used brie because it’s what I had in my cheese drawer. But if you have cheddar, goat cheese, jalapeño cheese, they will all work!|
Zucchini seems to be all the rage at the end of the summer. Our gardens have produced copious amounts of zucchini and none of us know what to do with it! Well this year, try making these delicious and easy dijon zucchini fritters! Shredded zucchini is mixed with garden fresh dill and tangy dijon mustard …
When To Serve This Sandwich:
So obviously, this is a delicious breakfast sandwich recipe. But don’t limit it to only that! It can also be an awesome brunch recipe idea! Make a few of them for your friends and family, and serve it with mimosas or bloody Mary’s. You can even make this as a breakfast for dinner recipe. It is super filling, and is loaded with protein. I would just add a veggie side for a more complete meal.
Prosciutto And Egg Ciabatta Breakfast Sandwich
- 1 large egg
- half of a ciabatta roll
- 1 tbsp olive oil or coconut oil
- 3 slices of brie cheese (or any cheese you choose)
- 1 tbsp garlic aioli
- 2 breakfast sausage links
- 2 slices of prosciutto
- pinch of micro greens (or arugula)
- Turn on your oven broiler. Place the ciabatta bread under the broiler and lightly toast both sides. Make sure to keep an eye on it to prevent burning. Once toasted on both sides, add the brie slices to the cut side, and toast again under the broiler until they melt. Allow to rest for a minute before spreading the garlic aioli over the brie.
- While the bread is toasting, heat a skillet over medium-high heat, then add the olive oil. When hot, crack in your egg. Cook it however you like, but I recommend either over easy, or sunny side up so that the egg whites are cooked through, but the yolk is still runny. To do this, cook on one side until the whites are almost cooked through, then flip & cook on the other side quickly to prevent the yolk from cooking through. When done, remove to a plate.
- Toss the breakfast sausage links into the pan and cook until warmed through. Most breakfast sausage is pre-cooked, so just make sure yours is. If not, cook through. When done, slice the sausages in half.
- Assemble the cooked egg over the ciabatta bread, then top with sliced sausage, prosciutto and a pinch of microgreens. Enjoy!
Did you like my Prosciutto And Egg Ciabatta Breakfast Sandwich recipe?! If so, go check out my Easy Chicken Piccata recipe!
This easy chicken piccata recipe is lemony, creamy and full of flavor! Lightly dredged chicken is seared until golden brown, and all of the chicken bits in the pan are scraped up to flavor the savory lemon butter sauce. Crispy briny fried capers are tossed over the top for a salty crunch with every bite. …