Open Face Breakfast Sandwich

Yield: 4 servings

Open Face Breakfast Sandwich


8 slices roma tomatoes

4 slices thick crusty bread

Extra virgin olive oil

4 eggs

½ cup arugula

4 slices Prosciutto di Parma

Cracked pepper and sea salt to taste


Preheat oven to 400°F. Place tomatoes on small baking sheet and roast until just tender, 10 minutes. Reduce oven temperature to 350°F. Arrange bread on another baking sheet; brush with 1 tablespoon oil and sprinkle with salt and pepper to taste. Place in oven and toast just until golden, about 5 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet and fry eggs sunny side up, or as desired.

To assemble the sandwich, place a slice of toast on each of 4 plates. Top each with 1/4 of the arugula, 2 tomato slices, a fried egg and one slice of prosciutto. Finish with cracked pepper and sea salt to taste.

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