A meal of eggs and prosciutto is nothing new. Think of your favorite breakfast omelet. Or possibly a breakfast sandwich, complete with a fried egg atop a crispy bed of prosciutto. Yum, yum, yum.
Instead of having your eggs fried or scrambled, alongside salty shreds of prosciutto, try it with some egg salad.
Made with Greek yogurt for added protein and few other ingredients, this is an easy and healthier sandwich alternative.
Although, open-faced sandwiches aren’t an easy item to take for a lunch on the go, they are a great alternatives for a quick lunch before heading out to enjoy your weekend activities. You could just as easily top it with an extra piece of toasted bread and fill with a few more spoonfuls of egg salad to make it for a nice meal at work/school/the beach/wherever.
And…for all of you fellow Americans out there, now that you have your quick lunch plans decided, get out there and exercise your right to VOTE!
Open-Faced Egg Salad & Prosciutto Sandwich
Makes 2 (but you can easily increase the ingredients for more servings)
Ingredients:
2 slices sourdough bread, toasted
2 hard-boiled eggs, pealed
2 Tbsp Greek yogurt
1 tsp yellow mustard (or Dijon)
pinch of salt and pepper, to taste
2-3 slices prosciutto, divided
2 tsps whole grain mustard, divided
1 tsp fresh parsley, chopped, for garnish
dash of paprika
Directions:
Slice pealed hard-boiled eggs in half. Remove the yolk and place in a small bowl with the Greek yogurt, yellow (or Dijon) mustard, salt and pepper. With a fork, mix to break down the yolk and combine. Chop the egg whites into small pieces and then add them to the yolk mixture. Mix to combine and set aside.
Toast the bread. Spread the wholegrain mustard on the top and cover with a slice of prosciutto (or more if desired). Finally spoon on the egg salad, garnish with chopped parsley and a light sprinkle of paprika.
Enjoy immediately as an open-faced sandwich. Alternatively, you could increase the amount of egg salad and make it a full sandwich.
