Home Run Breakfast Recipe

We love breakfast in our family, and so I make a point to cook a really yummy dish every Saturday and Sunday morning. Since the boys wake up early, we typically all cuddle in our bed as the sun rises and then have breakfast around 8am, still clad in pjs of course. It’s a time when we can relax, map out our day and enjoy some QT just the four of us. About a year ago I wanted to mix up the usual syrup kissed pancakes or scrambled eggs with sautéed spinach options, and so I came up with this open-faced breakfast sandwich that my husband immediately loved. Anything with prosciutto has to be divine, am I right? We coined it the “Home Run” breakfast because it’s so delicious and encompasses the ideal combination of protein, fiber and healthy fats. Paired with a serving of beautiful raspberries, strawberries and bluberries, it’s the perfect way to start the day.

While we eat this first thing in the morning, this open-faced brunch sandwich recipe would still work beautifully for a later morning meal. I hope you’ll give it a try and enjoy it as much as we do!


Home Run Breakfast (4 servings) 

4 multigrain English muffins, sliced in half (*or slices of multigrain or seeded bread)

3 tablespoons of butter

8 eggs

8 thin slices of prosciutto

1 avocado, sliced

8 thin slices of cheddar cheese


Toast the English muffins (or bread) until golden brown. Lightly spread a little butter on each English muffin half, and top each piece with several slices of avocado; set aside. Next, over medium heat, cook the prosciutto in a skillet until its crispy (about 2 minutes per side). Once the prosciutto is done, lay the slices over the avocado/English muffin. Next, add a tablespoon of butter to the skillet, and once it has melted and coated the pan, crack the eggs one at a time. Depending upon how big your skillet is, you can cook 3-4 eggs at a time. Sprinkle each egg with salt and pepper and let them cook for about 2-4 minutes until the tops of the whites are set and firm but the yolk is still runny. Depending upon how well-done you like your sunny side-up eggs, you can flip them and cook for another 1-2 minutes. Next, using a spatula, gently remove the eggs from the pan and place one egg atop each prosciutto and avocado clad English muffin half. Place a slice of cheddar cheese atop each egg – the heat of the egg will met the cheese. Cook the remaining eggs, and eat immediately.

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