Ingredients
4 large eggs4 tablespoons mayonnaise2 garlic cloves, minced4 thick slices sourdough bread, toasted1 cup fresh arugula1 medium tomato, sliced1/3 pound thinly sliced prosciutto1/8 teaspoon salt1/8 teaspoon pepper
Preparation
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.
Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.
