Categories: Breakfast

Ingredients

• 4 large eggs
• 4 tbsp. mayo
• 2 garlic cloves, minced
• 4 thick slices sourdough bread, toasted
• 1 cup fresh arugula
• 1 medium tomato, sliced
• 1/3 lb. thinly sliced prosciutto
• 1/8 tsp salt
• 1/8 tsp pepper

Directions

1. Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.

2. Meanwhile, in a bowl, combine the mayo and garlic; spread over the toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

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