This breakfast sandwich came together one Saturday morning as I stood staring into the fridge as in one of those “I need to make something to eat – what’s in the fridge at this very moment?” kind of breakfasts. It’s honestly how some of my favorite dishes are developed. It’s amazing what you can come up with when you only have a few random ingredients in the house. I feel like I’m in my own personal version of Chopped. At any moment I’m sure to have some eggs and at least three different types of cheese in my fridge.
My husband, Aaron, calls this the “ugly Betty sandwich” – it’s not the prettiest but it tastes absolutely delicious. This breakfast sandwich comes together in under 30 minutes and is sure to become a weekly tradition when paired with piping hot coffee and PJ’s.
Eggs – Cooking eggs slowly over low heat takes a little more time and patience than the typical fluffy pale-yellow eggs, but the reward is worth it. This cooking method (also known as soft scrambled) breaks up curds as they form and keeps them creamy without adding cream. I love the texture that these eggs add to the sandwich.
Crispy prosciutto – The prosciutto is broiled until it’s crispy on both sides adding a salty and crunch element in place of a more traditional bacon or ham. I love it on breakfast sandwiches though it’s also great on pizza or club sandwiches.
Spicy mayonnaise – The sandwich is topped off with a slice of crispy prosciutto and spicy mayonnaise. While the sambal oelek in the sauce can be replaced by sriracha, I like the slight vinegar tang and chunkiness the sambal adds. It can be made ahead of time and stored refrigerated in an airtight container for up to 2 weeks ahead of time though it comes together quickly.
Gouda – I used Old Amsterdam aged Gouda cheese – a rich, nutty aged cheese from Holland that I am recently obsessed with after doing some work for them. I melted the cheese onto split pretzel buns and topped them with slow-scrambled eggs and a spicy mayonnaise mixture.
Pretzel buns – These have a crisp outside with a soft, chewy inside. I found these at my local grocery store but if you can’t find pretzel buns these sandwiches also work great on kaiser rolls or toasted bagels.
Make the spicy mayonnaise and set it aside.
Make the soft scrambled eggs in a non-stick skillet, slowly cooking them until ribbons form.
Broil the pretzel buns until crispy then add the cheese and continue to broil until the cheese is melted.
Top the cheese half with the eggs. Then broil the prosciutto until crispy.
Add the prosciutto and spread the spicy mayo on the top half of the bun then close and serve!
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings