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Rustic Breakfast Sandwich

Rustic Breakfast Sandwich

This beautiful, open-faced sandwich, adapted from one created by Nancy Silverton of Mozza in Los Angeles, uses thinly shaved Manchego cheese to accent the bright green scallion oil, peppery arugula, earthy serrano ham, and runny poached egg. If you can find wild arugula, the smaller leaves are very good on this sandwich.
Servings 4



  • 4 or 5 scallions green part only, coarsely chopped (about ⅓ cup)
  • cup coarsely chopped Italian parsley leaves
  • ½ cup extra-virgin olive oil


  • 4½- inch thick slices sourdough bread
  • 1 garlic clove peeled
  • 3 ounces Manchego
  • 2 tablespoons white wine vinegar
  • Pinch Kosher salt
  • 4 extra-large eggs
  • 8 very thin slices serrano ham about 2 ounces total
  • 2 cups loosely packed arugula leaves


  • THE SCALLION OIL: Combine the scallions and parsley in a food processor and pulse until finely chopped. Add the olive oil and process a few more seconds to combine. Set aside.
  • THE SANDWICHES: Toast the bread, then immediately rub one side of each slice with the garlic clove and place on serving plates, garlic side up. Using a vegetable peeler, shave thin slices of Manchego onto the warm toast, so it melts into the bread a bit.
  • Poach the eggs: Bring 2 quarts of water to a boil in a medium saucepan. Reduce the heat to just below a simmer and add the vinegar and a pinch of kosher salt. Crack an egg into a small bowl. Slowly stir the water to create a whirlpool effect, then carefully slide the egg into the water, against the side of the pan, following the current of the water so the white envelops the yolk. Crack another egg into the bowl and add to the water in the same way. Poach the eggs for 2 to 2½ minutes, until the whites are set and the yolk is runny. Using a slotted spoon, carefully remove to a plate to drain. Poach the remaining 2 eggs.
  • To assemble the sandwiches, spoon a tablespoon of scallion oil over each Manchego toast. Drape the serrano ham over it and scatter the arugula. Center a poached egg on each toast and drizzle a teaspoon of scallion oil on the egg. Shave a little more Manchego on the top and serve.


You can poach the eggs ahead of time and slip them into a bowl of ice water. Then just before assembling the sandwiches, warm them in the simmering water for 10 to 20 seconds. The scallion oil can also be made a few hours ahead.

Michalene Busico

Michalene Busico is a freelance writer specializing in food, wine, travel, and design. She writes for House Beautiful, Bon Appetit, and Culture magazines. She served as Food Editor at both the Los Angeles Times (2002-2008) and the New York Times (1998-2002), two of the most influential news organizations in the country.