I am really ready for spring. I’m definitely sick of all of my winter clothes, and I would be pretty happy if I didn’t have to wear my winter coat for at least six months. We’ve had a few glimpses of spring in New York, but then it inevitably starts snowing again. So until I can find asparagus, ramps, and any fruit besides apples, I’ll have to tide myself over with this (non-vegetable filled) open-faced sandwich. (Note: it makes an excellent pre- or post-St. Patrick’s Day breakfast if you aren’t feeling the best). This sandwich was inspired by a really wonderful café in my old neighborhood called Milk Bar, and I would recommend serving it with a latte, like I would have there. Or a mimosa. You know, whatever appeals to you.
Open-Faced Egg, Prosciutto Avocado Sandwich (serves 1)
2 slices bread of your choice
4 slices prosciutto or other ham
1 oz brie, cut into thin slices
1/2 avocado, sliced
2 large eggs
Preheat broiler. Place prosciutto, then brie, on top of bread. Broil until cheese just melts, about 2 minutes. Place avocado on top. Meanwhile, melt butter in a large sauté pan over medium-low heat. Crack eggs directly into pan, season with salt and pepper, and cook until just set, about 2 minutes. Carefully flip eggs over with a spatula, and cook until whites are set but yolks are still runny, 1 minute more. Top sandwiches with eggs and serve immediately.