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James Carrier Photo by: James Carrier

Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce

With her beautiful breakfast entrées, executive chef Johanna Trujillo makes dining elsewhere in the valley almost unnecessary for guests of the Santa Ynez Inn

Sunset APRIL 2002

  • Yield: Makes 4 servings


  • 3 tablespoons butter or margarine, at room temperature
  • 2 tablespoons Dijon mustard
  • 1/2 cup dry white wine
  • 1/4 cup minced shallots
  • 1 cup whipping cream
  • Salt and pepper
  • 8 large eggs
  • 4 thick slices (about 2 oz. each) challah
  • 4 ounces Appenzell or gruyère cheese, thinly sliced
  • 4 ounces thinly sliced prosciutto
  • 4 ounces salad mix (about 2 qts.), rinsed and crisped


1. In a small bowl, with a fork, blend butter and 1 tablespoon mustard.

2. Combine wine and shallots in a 1 1/2- to 2-quart pan; stir often over medium-high heat until liquid is almost evaporated, 5 to 6 minutes. Whisk in cream and remaining 1 tablespoon mustard. Simmer, stirring often, until sauce is reduced to 1 cup and is thick enough to coat spoon in a velvety layer, 8 to 10 minutes. Add salt and pepper to taste.

3. Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 inches of water to a boil. With a slotted spoon, immerse each whole egg in water for 10 seconds. Lift out. Pour out all but 1 inch water; reduce heat so bubbles on pan bottom pop to the surface only occasionally.

4. Spread 1 1/2 teaspoons mustard butter on one side of each slice of bread. Lay, buttered side down, on a griddle or in two 10- to 12-inch frying pans over medium-high heat; spread remaining butter mixture over tops of slices. When bottoms are lightly browned, in about 3 minutes, turn slices over. Top equally with cheese. Reduce heat to medium.

5. One at a time, crack eggs and, holding close to surface of water, break open and let egg slide in. Cook to desired doneness (poke with a spoon to check), 4 minutes for soft yolks.

6. When cheese on sandwiches begins to melt, in 2 to 3 minutes, top with prosciutto; cook until warm, about 2 minutes.

7. Mound salad mix on plates. Transfer a sandwich to each mound. With a slotted spoon, lift poached eggs from water and set two on each sandwich. Ladle mustard-wine sauce over eggs. Serve immediately, adding more salt and pepper to taste.

Notes: The mustard butter and mustard-wine sauce (steps 1 and 2) can be made up to 1 day ahead; cover each and chill. Warm sauce over low heat or reheat in a microwave oven at full power (100%), stirring occasionally, to use. Garnish sandwiches with fresh chive spears.

Nutritional analysis per sandwich.

Nutritional Information

Amount per serving
  • Calories: 768
  • Calories from fat: 63%
  • Protein: 36g
  • Fat: 54g
  • Saturated fat: 27g
  • Carbohydrate: 33g
  • Fiber: 1.7g
  • Sodium: 1321mg
  • Cholesterol: 598mg

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Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce recipe