Ingredients
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1 tablespoon Vinegar
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4 Egg
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Salt
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ground Black Pepper
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¼ cup Mayonnaise
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2 teaspoons Wasabi
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1 teaspoon packed Brown Sugar
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4 ounces very thinly sliced Prosciutto
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1 Avocado
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1 cup Sunflower Seeds
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8 slices hearty whole grain Bread
Directions
A sweet and spicy wasabi mayonnaise gives these luxurious sandwiches a bit of a kick. The poached eggs and crispy prosciutto make them just as appropriate for a hearty breakfast as they are for lunch or dinner. For even more of a bite, use spicy sprouts usually a blend of radish, clover, and alfalfa.
Steps
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1
Done
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For poached eggs, fill a large skillet with water to a depth of ½ inch. Add 1 tablespoon vinegar. Bring to boiling; reduce heat to simmering. Crack eggs, one at a time, into a shallow bowl. Carefully slide eggs into simmering water. Sprinkle eggs with salt and pepper. Cover and cook for 3 to 4 minutes or until whites are completely set and yolks begin to thicken. Using the edge of a metal spatula, separate the eggs. Use a slotted spoon to remove the eggs; set eggs aside. Discard liquid and dry skillet. |
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2
Done
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In a small bowl stir together mayonnaise, wasabi paste, and brown sugar. Set aside. |
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3
Done
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Cook the prosciutto in the clean, dry skillet over medium-high heat until crisp. Remove prosciutto from skillet. |
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4
Done
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To assemble sandwiches, layer avocado, prosciutto, poached eggs, and sprouts on 4 of the toasted bread slices. Spread about 1 tablespoon of the wasabi mayonnaise on one side of the remaining 4 bread slices; add to sandwiches, mayonnaise sides down. |
