Bagel Breakfast Sandwich

• 4 whole Prosciutto Slices
• 1/4 cups Vinegar
• 2 whole Organic Eggs
• 2 whole Bagels, Havled
• 1 Tablespoon Butter
• 1 cup Arugula
• 1 pinch Salt And Pepper
• 2 Tablespoons Extra Virgin Olive Oil For Drizzling

1. 1. Preheat the oven to 425u0b0F.
2. 2. Line a muffin tin cup with two overlapping prosciutto slices. Place in the oven and bake for 12-15 minutes, or until crispy.
3. 3. While the prosciutto is baking, bring a medium pot of water to a boil and stir in the vinegar. Crack one egg at a time into a small bowl and gentle slide the egg into the water. Repeat with the other egg.
4. 5. Allow the eggs to cook for about 3 minutes and until the whites are set. The yolk should still be runny. Use a slotted spoon to remove the eggs and set them on a tea towel to drain the excess water. Do the same with the second egg.
5. 6. Toast the bagel halves, butter them, and place on a plate. Top with a handful of fresh arugula and the prosciutto cup. Place the poached egg over top and season with sea salt and pepper and drizzle with your best extra-virgin olive oil.

vinegar, eggs, bagels, butter, arugula, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/bagel-breakfast-sandwich/ (may not work)