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prosciutto and egg

Prosciutto And Egg Ciabatta Breakfast Sandwich

This crispy open faced breakfast sandwich is cheesy and topped with prosciutto for a melt in your mouth experience!
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 1


  • 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! 
Keyword brie, brie cheese, ciabatta, ciabatta bread, eggs, garlic aioli, microgreens, prosciutto, sausage