Ingredients
- 3.0 baguette or French bread (4 inches long and ½ inch thick)
- 3.0 count thin slices prosciutto
- 4.5 Gruyère, sliced
- 3.0 count eggs
- 1.5 cups baby arugula
- Juice of 1½ lemons
- butter
- extra-virgin olive oil
- kosher salt and black pepper
Equipment
Brava metal tray
Brava egg tray
Mixing bowl
Nutrition Information
Allergens: None
Instructions
-
1
Prep sandwiches
- Set out butter to soften for 15–30 minutes.
- Evenly spread softened butter on one side of each bread slice.
- Place bread slices, buttered side down, in Zones 1, 2 and 3 of Brava metal tray.
- Place 1–2 slices prosciutto on each bread slice.
- Top each with slice of Gruyère.
-
2
Prep eggs
- Lightly butter or spray indicated cup(s) on egg tray.
- Crack 1 egg into each cup of Brava egg tray.
- Season each egg with a pinch of salt and pepper.
-
3
Slide egg tray into top shelf and metal tray into bottom shelf
- Select “Open-Faced Prosciutto and Egg Sandwich” on your Brava touchscreen and follow instructions.
- While food cooks, prepare arugula salad.
-
4
Make arugula salad
- In medium bowl, toss together arugula, lemon juice, 1 tablespoon extra-virgin olive oil and a pinch of salt and pepper.
-
5
Finish & serve
- When your food is done, transfer sandwiches to serving platter.
- Top each sandwich with small handful of arugula salad.
- Using a spoon, gently scoop out eggs, being careful not to break yolks.
- Top each sandwich with an egg.