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Side on shot of breakfast sandwich on a pink plate

Breakfast Sandwich with Prosciutto & Watercress

This homemade breakfast sandwich made with crispy prosciutto, watercress and a runny fried egg is guaranteed to impress at your next brunch! 
Course Breakfast
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 319kcal


  • 6 slices Prosciutto
  • 4 thick slices Bread
  • 2 tablespoon Butter
  • 2 Eggs
  • Handful Watercress
  • 1 tablespoon Mayonnaise
  • ½ tablespoon Dijon Mustard adjust according to taste


  • Heat a tiny drizzle of oil in a frying pan and add the prosciutto. It will start to crisp up immediately. Fry for about 30 second, flipping halfway through then transfer to a paper towel lined plate.
  • Butter one side of each slice of bread and fry in the same pan until browned and crispy. Remove to a cutting board. Fry your eggs to your liking.
  • Spread a layer of mayo and a layer of mustard on the unfried side of two of the slices of bread. Top with 3 slices of prosciutto each followed by half the watercress, an egg and the other slice of bread (fried side out). Serve.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 319kcal | Carbohydrates: 1g | Protein: 9g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 212mg | Sodium: 419mg | Potassium: 108mg | Vitamin A: 590IU | Calcium: 25mg | Iron: 0.9mg