Italian Breakfast Sandwich
Ingredients
<ul><li>4 Slices of Villaggio® Artesano™ White Bread</li>
<li>Italian Herbed Cream Cheese (recipe below)</li>
<li>4 Poached Eggs</li>
<li>16 Slices of Soppressata</li>
<li>1/4 cup Olive Oil, for frying</li>
<li>12 slices Prosciutto</li>
<li>2 Cups (500g) Baby Arugula</li>
<li>3 Roma Tomatoes, thinly sliced</li>
<li>Salt and Pepper, to taste</li></ul>
<h3 class="ingredient-h3">Italian Herbed Cheese:</h3>
<ul><li>2 Tablespoons (15g) Olive Oil</li>
<li>1 Cup (250g) Ricotta Cheese, room temperature</li>
<li>1/4 Cup (33g) Fresh Basil, finely chopped</li>
<li>1/4 Cup (33g) Fresh Chives, finely chopped</li>
<li>1/4 Cup (33g) Fresh Oregano, finely chopped</li>
<li>2 Tablespoons (28g) Flat Leaf Parsley, finely chopped</li>
<li>Salt and Pepper to taste</li></ul>
Directions
In a Mixing Bowl, combine all the ingredients for the Italian Herbed Cheese with a fork, and whip until herbs are incorporated. Set aside.
Poach Eggs. Set aside.
Heat a frying pan or skillet over medium-high heat and add in olive oil, then cook the soppressata until lightly crisped for approximately 4 to 5 minutes.
Lightly toast each slice of bread.
Evenly spread each slice with Italian herbed cheese, layered with baby arugula, crispy soppressata, prosciutto, Roma tomato slices, and top each with a poached egg.
Prep Time
5 min
Total Time
15 min
Servings
4
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