Bagel Breakfast Sandwich

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   1. Preheat the oven to 425u00b0F.

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   2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15 minutes, or until crispy.

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   3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.

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   5. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain the excess water. Do the same with the second egg.

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   6. Toast the bagel halves, butter them, and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.