These breakfast sandwiches combine both sweet and savory elements, with crispy and salty prosciutto, gruyere cheese, raspberry jam and a fried egg on flakey buttermilk biscuits for a delicious weekend treat.
Heat a medium non-stick sauté pan over medium heat, add the olive oil and heat through. Working one egg at a time, add and egg and season with salt. Cook until the whites have almost completely set, about 2 to 3 minutes then carefully flip.
Lower heat to medium-low and continue to cook on the other side until the yolk is set but still jiggles when you shake the pan, about an additional 2 minutes. Remove from the pan and set aside covered while cooking the remaining eggs.
Preheat the oven to broil. Arrange the slices of prosciutto in an even single layer onto an aluminum foil-lined baking sheet. Broil until the prosciutto is crispy and golden brown, about 2 to 3 minutes. Remove and set aside.
Arrange the biscuit halves cut side up on a baking sheet. Place slices of the gruyere cheese on each of the bottom pieces of biscuit. Broil until the cheese has melted and the biscuits are golden brown, about 1 to 2 minutes.
Lay a fried egg on the top of each biscuit bottom. Divide the prosciutto among the biscuits. Spread each top with raspberry jam and close the sandwiches. Serve immediately.