Nancy Silverton's Breakfast Sandwich

Nancy Silverton's Breakfast Sandwich



  • 1 bunch scallion greens (part only coarsley chopped)
  • 1/3 cup fresh parsley (chopped)
  • 1/2 cup olive oil
  • 4 slices bread (rustic)
  • 1 clove garlic (peeled)
  • 2 tbsps white vinegar
  • 4 eggs
  • 2 ozs prosciutto (thinly sliced)
  • 2 cups arugula leaves (fresh)
  • sea salt (flaky)
Total Time
15 min


1. In a small food processor, pulse the scallions and parsley until well chopped. Add the olive oil and pulverize for a few more seconds to combine.

2. Toast or grill the slices of bread, then rub them lightly with the garlic clove. Spread a spoonful of the scallion oil into each slice of bread.

3. Bring a medium saucepan of water to boil and add the vinegar. Turn the heat down to just a simmer. Crack the eggs into a small bowl, then add them carefully to the water to poach for 2-3 minutes, until the white is set but the yolk is still runny.

4. Drap the sliced of proscuitto on top of the scallion oil, then top with arugula. Finish each open-faced sandwich with an egg, a sprinkle of sea salt, and more of the scallion oil. Serve immediately while the egg yolk is still warm.

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Nutrition Facts

Amount Per Serving
Calories 410 Calories from Fat 410
% Daily Value *
Total Fat 45g 69%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 1210mg 50%
Potassium 240mg 7%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 2g
Protein 13g
Vitamin A 20%
Vitamin C 20%
Calcium 10%
Iron 15%


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