Sandwich aux œufs pour le brunch

Ingrédients

• 2 eggs (poached)
• Arugula (to taste)
• Proscuitto (to taste)
• 2 English muffins (halved and toasted)
• 1 tablespoon mayo
• 1/4 teaspoon lemon juice
• Small pinch of garlic powder
• Pepper (to taste)

Préparation

1. 1

   Boil water for the eggs. Prepare the sauce by combining mayo, lemon juice, garlic powder, and pepper in a small bowl. Adjust the seasonings as needed. Set aside.

2. 2

   Poach the eggs to your liking (about 4-5 minutes to have a firm outside and runny inside), and toast the English muffins while the eggs are cooking.

3. 3

   Once the eggs are done, add to the English muffins and top with the sauce, arugula, and prosciutto. Serve right away.