Breakfast Sandwich with Pesto, Prosciutto and a Sun-dried Tomato Topping

Ingredients

• 1 batch (sundried tomato topping)
• 4 ciabatta rolls, (toasted)
• 4 tablespoons pesto (store-bought or homemade)
• 8 slices prosciutto
• 1 cup arugula,
• 4 ounces fresh mozzarella
• 4 eggs
• 2 teaspoons olive oil

Steps

1. 1

   Make the sun-dried tomato topping.

2. 2

   Prepare the rolls: Split the rolls, toast them, and spread each side with pesto. Place each roll on a plate and top one side with two slices of prosciutto, arugula, and a 1-ounce slice of fresh mozzarella. Spoon the sundried tomato salsa over the mozzarella and set aside.

3. 3

   Cook the eggs: In a medium skillet, add 2 teaspoons olive oil. Once the oil begins to shimmer, crack the eggs into the pan. Fry on one side for about 2 minutes, carefully flip the egg and fry for another 1 to 3 minutes, depending upon how set you prefer your yolks. Season with salt and pepper.

4. 4

   Finish and serve: Add an egg to each roll, top with about 2 tablespoons of sun-dried tomato topping, cover with the other half of the roll, and serve!