A tasty breakfast sandwich with Roman influences that comes on a toasted ciabatta roll and has eggs, prosciutto, provolone cheese, arugula, and sun-dried tomatoes.
Ingredients: 2 eggs. 2 slices of prosciutto. 2 slices of provolone cheese. 2 ciabatta rolls. 1/4 cup arugula. 1/4 cup sun-dried tomatoes. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: Heat olive oil in a pan over medium heat. Crack the eggs into the pan and cook to your desired level of doneness. Season with salt and pepper. While the eggs are cooking, lightly toast the ciabatta rolls in a toaster or on a griddle. Once the eggs are ready, assemble the sandwiches by placing a slice of provolone cheese on the bottom half of each roll. Top the cheese with a slice of prosciutto, followed by the cooked eggs. Add arugula and sun-dried tomatoes on top of the eggs. Close the sandwiches with the other half of the ciabatta rolls. Serve immediately, and enjoy your Roman Breakfast Sandwich!
Prep Time: 10 minutes
Cook Time: 10 minutes
Marie Medina