top of page

Truffle Kissed Egg Sandwich

May 27, 2018 by Nicole Collins

I'd say I've been on a breakfast kick lately, but that would be a lie.

I'm always on a breakfast kick.

I'm sure you guys have figured that out about me by now. I pretty much want breakfast 24/7. I actually think I eat more breakfast for dinner than I eat breakfast for breakfast.

And, don't even get me started on brunch!


And, I am so superdy duperdy excited that more and more local restaurants are hopping on the brunch train with special weekend menus and extended brunching hours. I remember a time where the only place to get breakfast in the afternoon was Bob Evans.

Not that I'd ever snub some Bob Evans' sausage gravy, but it's not exactly the best food out there. You know what I mean?

My love for breakfast and brunch is not new. However, my love for prosciutto is! I used to just tolerate prosciutto. It can have a little bit of a strange aftertaste, to me. But, when I discovered cooked and crispy prosciutto, my life changed!

Once you put a little heat on prosciutto and render out the fat, it takes on a bacon like quality. And, who wouldn't love that! And, that's exactly how prosciutto got invited to the party in today's treat.

And, a treat it is!

Today, we're making Truffle Kissed Egg Sandwiches!

Let's talk about this sandwich...

First of all, it's incredible. There are no other words.

We're using some kinda fancy ingredients today to jazz up the humble egg sandwich. Truffle, prosciutto, brioche, microgreens...we're going for the good stuff today, folks!

I love brioche. It could very easily be one of my favorite breads. It's eggy, and fluffy, and buttery, and soft, and rich, and mmm mmm good. I couldn't imagine this sandwich on any other kind of bread. I used brioche sliders, because that's what I could find at the store. But, fullsize or slider size doesn't matter, as long as it's brioche.

Now, truffle can be a pretty overpowering ingredient, but it can also be kind of an expensive one. It's one of those splurge ingredients. But, the good news is that you have to use it sparingly. We don't want this to be a truffle sandwich (though that would probably be yum too). That's why we're calling this “truffle kissed”. We brush some truffle oil on our rolls before we toast them, and we season our fried eggs with truffle salt. It's just enough truffle flavor to be able to taste the hint of that funky yet amazing flavor without it totally taking over the dish. Mmmm...

Now, you can't have an egg sandwich without bacon, but today we're using some of that crispy prosciutto in place of bacon. It just elevates this sandwich just a touch while still giving us that salty crunch.

When it comes to the egg, I chose to break the yolk on my egg. As much as I love a runny, gooey egg; I don't like a runny egg on a sandwich. It's too messy, and I'm too much of a lady for that! But, if you don't mind a gooey sandwich; by all means, go for it. I also had to cut my egg in half to fit on my slider roll, but that just feels like a double egg layer, really. The fried egg gets topped with melty provolone cheese....just for good measure, you know? WINNING!!

When we assemble our sandwich, we also throw in a little touch of microgreens to freshen up a heavy and decadent sandwich. Plus, I'm kind of obsessed with microgreens right now, so why not!

I'm sure it goes without saying that I like this sammie for breakfast, brunch, lunch, dinner, and whatever other reason there is out there to have something to eat. It's kinda fancy, totally yummy, and really pretty simple to throw together. You've gotta love that!

It's a holiday weekend, and I know you've earned a tasty treat like today's sandwich to go along with your 3 day break. So, do us all a favor, and go make this right now!

Enjoy, and let's eat!


Truffle Kissed Egg Sandwich Serves: 2 Print


  • 2 slices prosciutto

  • 2 brioche rolls (I used slider rolls)

  • 1 tbsp truffle oil

  • ½ tbsp unsalted butter

  • 2 eggs

  • ¼ tsp truffle salt

  • 1/8 tsp black pepper

  • 2 slices provolone

  • ¼ cup microgreens


  1. Cut brioche rolls in half. Brush truffle oil on both cut sides of each roll. Set aside.

  2. Heat a medium non stick skillet over medium high heat. Add prosciutto, and cook for 6-7 minutes, flipping halfway through, until crispy. Remove from pan, and set on a paper towel lined plate to drain any excess fat.

  3. In the same skillet, add the rolls, cut side down. Toast rolls in the skillet for about 1 minute until the cut sides of the rolls start to brown. Remove rolls, and set aside.

  4. Add butter to the same skillet. Crack eggs (and break the yolk, if preferred). Season with truffle salt and pepper. Cook for 1-2 mins. Flip, and top each egg with a slice of cheese. Cook for another 1-2 mins until cheese is melted.

  5. Assemble the sandwiches: If using brioche sliders, cut the eggs in half. Layer microgreens on the bottom of each roll. Top each roll with one slice of prosciutto (broken in half) and 1 egg. Serve!

Recipe notes:

*I use this truffle salt and this truffle oil.

*For egg sandwiches, I don't like my eggs runny. So, I break the yolk. If you like a gooey sandwich, leave your yolk in tact.

*Since I used brioche sliders, I had to break my prosciutto and cut my egg in half. If you're using a full sized roll, you can leave yours in one piece. You may need a little more truffle oil to brush and cover the surface of a full sized bun.

*If you don't have or don't like microgreens, you could use some fresh baby spinach as your green.

*If you're making these for a crowd, you can bake the prosciutto in a large batch by lining a baking tray with parchment paper, and baking it at 350 degrees for 14 mins. You can also toast the buns in the oven by putting them on a baking tray cut side up, and toasting them at 375 degrees for 6-7 mins.

The Yummy Muffin is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. I provide links to products that I use by my own choice, and all opinions are my own. Thank you for your support!

bottom of page