Eggs combined with prosciutto, sauteed mushrooms, fresh herbs and the ulitmative sandwich sauce on a crunchy baguette. That’s what dreams are made of.

So here is the thing: Despite the typical breakfast ingredients, I usually don’t eat this sandwich for breakfast but prefer it for a quick lunch or dinner.

It tastes equally delicious warm or cold, it’s easy to wrap and it travels well. If you bring it to a potluck or picknick, you’ll be the hero of the gang. Promised!

What do you need?

Here is what you need to make an awsome breakfast sub. Clockwise from left: Sauteed mushrooms, fresh oregano (fresh basil is a good substitute), thinnly sliced prosciutto, fried eggs, the ultimate sandwich sauce, fresh spinach, and a large baguette (or ciapatta).

How to make this Sub?

Start by making the sauce. In a small bowl, mix sour cream and 2 tablespoons sun-dried tomato pesto.  Taste and add 1 additional tablespoon if the sauce is not bold enough for you. Finely chop drained artichokes, and mix with the sauce.

Rinse and clean mushrooms, trim the stem and cut into slices. Rinse spinach and shake dry.

Heat oil in a frying pan and sautee mushrooms for about 5 minutes or until they wilt and just start to brown. Add more oil if needed. Stir in chili powder and season with salt and pepper to taste. Transfer them to a bowl and mix with the lemon juice.

Make eggs sunny side up using a little oil in a large pan, and then …

… carefully flip and cook an additional 1-2 minutes with the yolk side down on medium low heat. Compared to classic over easy eggs the yolk shouldn’t be runny but soft to fully cooked. Just in-between eggs over easy and eggs over hard.

Assemble the sandwich: Cut the baguette in half lengthwise and spread the sauce on both halves. Top with prosciutto.

Add spinach, eggs, mushrooms, and fresh oregano. Place other half on top.

Cut into 2 large or several small pieces.

To go: Tightly wrap with parchment paper to keep the filling in place.

Make ahead: If you want to make it ahead of time, make sure to store it in an airtight container (or wrap with cling wrap) in the refrigerator overnight. Note, that the baguette will not be crunchy any more – but in my opinion equally delicious.

Oh, and if you are more of an egg-sandwich person, here is a recipe for my favorite egg-salad sandwich.

Breakfast Sub with Egg and Prosciutto

Yield: 2 big or 4 smallish sandwiches

Delicious breakfast sub with the ultimate sandwich sauce. Eggs, prosciutto, sautéed mushrooms and fresh herbs on a crunchy baguette.

Recipe: Ursula | lilvienna.com

Ingredients

Sauce:
• ½ cup (120 g) sour cream
• 2-3 tablespoons (40 g) sun-dried tomato pesto (aka pesto rosso)
• 1/4 cup (50 g) marinated artichokes from a jar, drained
Sauteed mushrooms:
• 7 oz (200 g) crimini mushrooms
• 1 tablespoon oil, more if needed
• 1/2 teaspoon chili powder (spice-mix)
• Salt and black pepper
• 2 teaspoons lemon juice
In addition:
• 2 eggs
• 2 handfuls fresh spinach
• 6 thin slices Prosciutto
• Some sprigs fresh oregano (you can substitute basil)
• 1 big baguette or ciabatta bread

Instructions

For the sauce:
1. In a small bowl, mix sour cream and 2 tablespoons pesto. Taste and add 1 additional tablespoon if the sauce is not bold enough for you. Finely chop drained artichokes, and mix with the sauce.
For the mushrooms:
2. Rinse and clean mushrooms, trim the stem and cut into slices. Heat 1 tablespoon oil in a frying pan and sautee mushrooms for about 5 minutes or until they wilt and just start to brown. Add more oil if needed. Stir in chili powder and season with salt and pepper to taste. Transfer them to a bowl and mix with the lemon juice.
For the eggs:
3. Make eggs sunny side up using a little oil in a large pan, then carefully flip and cook an additional 1-2 minutes with the yolk side down on medium low heat. Compared to classic over easy eggs the yolk shouldn’t be runny but soft to fully cooked. Just in-between eggs over easy and eggs over hard.
4. Meanwhile, rinse spinach and shake dry.
Assemble the sandwich:
5. Cut baguette in half lengthwise and spread the sauce on both halves. Top with prosciutto, spinach, eggs, mushrooms, and fresh oregano. Place other half on top and cut into 2 large or several small pieces.

Notes

To go: Tightly wrap with parchment paper to keep the filling in place.

Make ahead: Make sure to store in an airtight container (or wrap with cling wrap) in the refrigerator overnight. Note, that the baguette will not be crunchy any more – but in my opinion equally delicious.

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https://www.lilvienna.com/breakfast-sub-with-egg-and-prosciutto/