Prosciutto & Egg Sandwich with Tomato Tarragon Sauce

Prosciutto & Egg Sandwich with Tomato Tarragon Sauce is a scrumptious sandwich perfect any day of the week! Perfectly sliced Prosciutto di Parma gets topped with a runny egg and a delicious tomato tarragon sauce. This will be your go-to breakfast sandwich all year long! 

It’s on my bucket list.

Written in bright red capital letters with bold arrows pointing to it as a constant reminder to just simply GO! Well, after learning the ins and outs about a certain prosciutto produced in Parma, I know exactly where I want to go when I visit Italy for the first time.

Parma is a city located in the rolling countryside of North-Central Italy, away from the hustle and bustle of Rome. This quaint city is known for it’s world-famous air-cured hams thanks to the aromatic breezes from the Apennine Mountains.

Now, when it comes to making specialty cured hams, one doesn’t get there simply by happenstance. When making Prosciutto di Parma, tradition says you only need four ingredients: specially raised Italian pigs (which are regulated by the Consorzio del Prosciutto di Parma), sea salt, air, and time. The latter being one of the most important because some hams take up to 36 months to cure!

Once a ham reaches a curing facility, the prosciutto-making process begins. Salt masters apply sea salt carefully and continue to monitor the humidity and temperature of the ham to make sure the flavors are just perfect. Talk about high touch! Once the hams have absorbed the right amount of salt, they are moved into a large airy room where the mountain breezes continue to provide a special flavor.

Next, the workers cover the hams in lard to help prevent moisture loss.  They then place the hams in a cellar to cure for at least 365 days. When the ham is ready it’s tested to make sure it possesses a sweet-savory fragrance and if yes, it receives the world famous, five-pointed Prosciutto di Parma crown!

So you may be thinking to yourself, where do I get my mitts on such a superior product? If you are in the Denver area, you can march over to Mondo Market at the Stanley Market Place or The Source and have one of their butchers cut paper-thin slices about 1-1/2 inch of thickness. Take a bite and allow the flavors to melt in your mouth.

I had the chance to discover the extraordinary flavors of Prosciutto di Parma at Mondo Market last week. I sampled Prosciutto Cheese Plate, savory Prosciutto Pasta and a Prosciutto Egg and Cheese Breakfast Sandwich. Each dish showcased how adding prosciutto whether freshly sliced, crispy, or fried there is no wrong way to gobble it up!

My inspiration for today’s recipe hails from that the delicious breakfast sandwich. I am still dreaming about the cheesy bread, perfectly sliced prosciutto, and runny egg. BUT! I think this Prosciutto & Egg Sandwich with Tomato Tarragon Sauce is a winner! Toasted brioche bun slathered with a lemon aioli then topped with Proscuitto di Parma, sunny-side up egg, pepper jack cheese and a scrumptious tomato tarragon sauce. I think the folks of Parma would give this sandwich two-thumbs up!

***This post was sponsored by Prosciutto di Parma. As always all opinions expressed are 100% my own.***

Prosciutto & Egg Sandwich with Tomato Tarragon Sauce

Ingredients:

for the tomato tarragon sauce:

1/4 cup olive oil
3 garlic cloves, sliced thinly
2 pints grape tomatoes
2 tbsp chopped scallions
1/4 cup chopped tarragon
1 tbsp balsamic vinegar
salt and pepper to taste

for the sandwiches:

4 brioche buns
1/4 cup mayonnaise
1 garlic clove, minced
1/2 lemon juiced
1/2 tsp lemon zest
4 slices pepper jack cheese
4 large eggs
salt and pepper to taste

Directions:

for the tomato tarragon sauce:

In a large nonstick skillet fitted with a lid, add the olive oil. Preheat the skillet to medium-high heat. Next, add the garlic, tomatoes, salt, and pepper. Cover the skillet and shake the skillet occasionally until the tomatoes begin to burst about five to seven minutes. Once the tomatoes have burst, remove from heat and slightly mash. Stir in the scallions, tarragon, vinegar, and more salt and pepper if desired. Set aside until ready to garnish egg sandwiches.

for the sandwiches:

In a small bowl combine mayonnaise, garlic, lemon juice, lemon zest, salt and pepper. Take some of the lemon aioli and spread it on top and bottom of the brioche bun. Place a slice of pepper jack cheese on top of the bottom bun followed by two slices of Prosciutto di Parma. Repeat process with remaining three buns.
Next, preheat a medium skillet to medium-high heat. Crack four eggs into the skillet. Continue to cook the eggs until the yolk is slightly opaque about four minutes. Remove the egg and place it on top of the prosciutto. Repeat with remaining eggs. To serve, place a large spoonful of the tomato tarragon sauce over each egg. Top with with top bun, serve and enjoy!