An egg sandwich is one of the world’s most perfect foods. I even have a soft spot for deli egg sandwiches with American cheese (shhhhh, don’t tell anyone!). But if you’re in for a more artisan breakfast, I’d suggest this route.

I took a thick slice of ciabatta bread and cut it in half, then toasted both sides. I put a little bit of goat cheese on the bottom layer, then a slice of prosciutto, then a small handful of arugula, drizzled with a bit of balsamic vinegar. I topped it with a fried egg (still a little soft in the yolk but nice and crispy around the edges – the trick is cooking at very high heat) and salt & pepper. This is my new favorite weekend breakfast sandwich. With Brian out of town, I may even have another one for dinner!