4.5 from 6 votes
Open Faced Sandwich with Prosciutto and Basil
This open faced sandwich is a simple breakfast toast with the flavors of Italy! So easy to prepare, and every bit as satisfying!
Prep Time
10 mins
Cook Time
10 mins
Total Time
14 mins
Servings: 4
Calories: 3731 kcal
Course:
Breakfast
Cuisine:
Italian
Ingredients
For the Poached Eggs
- 4 eggs
- 1 tablespoon vinegar
For the Open Faced Sandwich
- 1 cup ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- kosher salt
- black pepper
- 4 lices Italian bread, toasted
- 4-8 fresh basil leaves
- 1 ripe tomato (like Roma or heirloom), sliced
- 3 radishes, thinly sliced
- 1 roasted red pepper in oil, drained and coarsely chopped
- 4 prosciutto slices (or your favorite Italian cured meat)
- 1 tablespoon crushed shelled pistachios
Instructions
- Bring a medium saucepan full of water to a boil. Line a plate with paper towels.
- Remove the water from the egg whites for a neater-looking poached egg. Crack an egg into a small fine mesh sieve over a small bowl. Gently swirl in the sieve, then transfer the egg to a ramekin or small glass. Repeat with the remaining eggs, transferring them to separate ramekins.
- Poach the eggs. When the water is boiling, stir in the vinegar. Use a wooden spoon to stir the water to create a vortex. Quickly add the egg to the middle of the vortex and cook for exactly 3 minutes. Use a slotted spoon to transfer the egg to the paper towel-lined plate and top with a sprinkle of salt. Repeat with the remaining eggs.
- Make the whipped ricotta. Place the ricotta, olive oil, oregano in a small mixing bowl and season with a pinch of salt and pepper. Whip with a fork until fluffy.
- Build the sandwich. Spread the whipped ricotta cheese on the toasted bread. Top with the basil, tomato, radish, red pepper, Prosciutto, egg, and pistachios. Enjoy!
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- used in this recipe.
- simply leave off the prosciutto.
- Feel free to skip the eggs, or swap with fried or boiled.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- For a vegetarian version of this recipe, simply leave off the prosciutto.
- Feel free to skip the eggs, or swap with fried or boiled.
Nutrition Information
Calories
373.1kcal
(19%)
Carbohydrates
18.5g
(6%)
Protein
17.7g
(35%)
Fat
25.5g
(39%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3.3g
Monounsaturated Fat
11.5g
Trans Fat
0.04g
Cholesterol
200.6mg
(67%)
Sodium
429.8mg
(18%)
Potassium
316.3mg
(9%)
Fiber
2.1g
(8%)
Sugar
3.1g
(6%)
Vitamin A
856.4IU
(17%)
Vitamin C
9.2mg
(10%)
Calcium
205mg
(21%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3731
% Daily Value*
| Calories | 373.1kcal | 19% |
| Carbohydrates | 18.5g | 6% |
| Protein | 17.7g | 35% |
| Fat | 25.5g | 39% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3.3g | 19% |
| Monounsaturated Fat | 11.5g | 58% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 200.6mg | 67% |
| Sodium | 429.8mg | 18% |
| Potassium | 316.3mg | 7% |
| Fiber | 2.1g | 8% |
| Sugar | 3.1g | 6% |
| Vitamin A | 856.4IU | 17% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 205mg | 21% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.