How to assemble the most perfect breakfast sandwich ever
Comforting eats like a hearty, cheesy fried-egg sandwich doused in hot sauce shouldn't be reserved just for periods of cold-weather hibernation or hangovers. It is in fact possible for the heavy breakfast sandwich to lose some of that excess baggage for the summer months, especially when it's made with fresh, seasonal ingredients like crisp greens and bright, flavorful avocado. Below, build the egg sandwich that's perfect for starting your summer morning—sans the food coma.
Breakfast Sandwich with Scrambled Eggs, Avocado, and Prosciutto
Step 1: Toast the Bread
Cut the ciabatta bread in half.
Melt butter in a skillet and then pour into a separate bowl. Brush the bread lightly with the melted butter.
Toast the bread face down on the skillet.
Step 2: Soft-Scramble the Eggs
Crack three eggs into a bowl. Using your fork, you are going to scramble the eggs until they have a pale yellow tint to them.
Turn on the stove heat to medium-low. Pour the eggs into the pan but keep the pan away from direct heat as much as possible in order to create a soft scramble.
Step 3: Add the Toppings
Dress greens with a little bit of lemon juice, salt, and olive oil.
Make thin slices through half an avocado and using parchment paper, smash the avocado slices down. Add a little bit of lemon juice and a pinch of salt.
Step 4: Assemble
Place the smashed avocado slices on the bottom piece of ciabatta and add the prosciutto on top. Top with the greens.
Take the scrambled eggs from the pan and softly spread them across the top piece of the sliced ciabatta bread.
Add salt and pepper to taste.
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