You just can't beat a good breakfast sandwich. This one has the spicy kick of tomato kasundi, the peppery heat of rocket, the creamy goodness of avocado, the crisp crunch of dry-fried prosciutto, the salty tang of feta and the eggy egginess of the eggs squashed between too thick slices of buttery brioche. It's breakfast heaven. No hard feelings granola.
Egg and Prosciutto Breakfast Sammy
adapted from here
2 tablespoons milk
Sea salt and freshly ground back pepper
4 slices of prosciutto
Tomato Kasundi (recipe here) or you can use your favourite spicy tomato relish
Large handful of rocket
1 avocado, thinly sliced
200g feta, sliced
8 thick slices of brioche
Crack the eggs into a bowl, add the milk and salt and pepper and beat lightly to combined. Set aside.
Heat a large frying pan over medium heat and add the prosciutto. Fry on both sides for about 3 minutes each, until crispy. Remove from the pan. Set aside and keep warm.
Working with 4 slices of brioche at a time,dip one side into the egg mixture for 30 seconds, letting the bread soak. Fry them egg side down in the same pan you fried the prosciutto in until golden, abut 2 minutes. Continue with the remaining brioche.
Lay 4 slices of brioche on plates, egg side up. Spread with tomato kasundi (or relish), top with rocket, slices of avocado, a slice of prosciutto and some feta. Top with the remaining 4 slices of brioche, egg side down.