Fried Egg, Prosciutto and Arugula Breakfast Toast Recipe


This recipe by Bruce Weinstein and Mark Scarbrough was originally published in The Kitchen Shortcut Bible, and edited for WW magazine with permission.

Total Time:8 min Prep: 5 min Cook: 3 min Serves: 1 Difficulty: Easy

Point 4


  • olive oil cooking spray: 1 spray(s)
  • egg(s): 1 large
  • light whole grain bread: 1 slice(s), toasted
  • arugula: 1 cup(s), baby variety
  • fresh tomato(es): 1 small, sliced
  • prosciutto: 1 oz
  • balsamic vinegar: 1 tsp


  1. Coat a small skillet with cooking spray and heat over medium heat; cook egg sunny side-up.
  2. Layer toast with arugula, tomato, prosciutto and egg; drizzle with vinegar (season to taste with salt and pepper – optional).


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