Open Faced Sandwich with Prosciutto and Basil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian-inspired breakfast toast topped with poached egg, ricotta, fresh basil, tomato, radish, and prosciutto. Light yet satisfying, this open-faced sandwich celebrates simple, quality ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 eggs
- 1 tablespoon vinegar
- 1 cup ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- Kosher salt
- Black pepper
- 4 slices Italian bread, (toasted)
- 4-8 fresh basil leaves
- 1 ripe tomato ((like Roma or heirloom), sliced)
- 3 radishes, (thinly sliced)
- 1 roasted red pepper in oil, (drained and coarsely chopped)
- 4 Prosciutto slices ((or your favorite Italian cured meat))
- 1 tablespoon crushed shelled pistachios
At a glance
PER SERVING · TIME 14M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4m
- Sodium
- 1149mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 205mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.