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Quick Egg-wich Recipe

This quick egg-wich recipe is great for breakfast, brunch, or anytime. Your family will love them!

Servings: 4

Active time: 20 minutes

Total time:


  • 1/4 c light mayonnaise
  • 1 Tbsp Dijon-style mustard
  • 1 small clove garlic, minced
  • 4 whole grain sandwich thins
  • 1 c arugula or baby greens
  • 8 thin tomato slices
  • 4 thin round slices provolone cheese
  • 4 slices prosciutto
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • salt to taste
  • pepper to taste


  1. Combine mayonnaise, mustard, and garlic; set aside.
  2. Lightly toast sandwich thins. Spread mayonnaise-mustard mixture on cut sides of sandwich thins. On each bottom half, layer 1/4 cup arugula, two tomato slices, 1 slice cheese, and 1 slice prosciutto, folding to fit. Top with sunny side-up egg. Add salt and pepper, as desired. Place top half of sandwich thins slightly to the side, cut side down.

Nutrition Facts

Serving Size (1 egg-wich)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 140
Total Fat 15g (23% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 840mg (35% DV)
11g (4% DV)
Dietary Fiber 1g (4% DV)
Sugars 3g
Protein 17g
Vitamin A 15%
Vitamin C 10%
Calcium 30%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.