Egg Sandwiches with Goat Cheese, Scallions, and Prosciutto

Have you ever looked at a picture of something and been able to imagine the way it would taste before you actually made it? That's how it was for me and these Egg Sandwiches with Goat Cheese, Scallions, and Prosciutto. As soon as Bridget posted the recipe I couldn't stop thinking about them. I even made a bastardized version with cheddar cheese, salami and 10-grain bread in an attempt to satisfy the craving until I could get my hands on the real deal.

They were worth the wait. SP had zero interest in these, which meant more for me. I think my rolls were too big - I need to find something a bit smaller so the ingredients seem more substantial. The first time I made this I used two eggs, which was too much for the sandwich, but one egg wasn't enough in the filling to bread ratio.

The funkiness of the prosciutto and goat cheese, the slight onion flavor of the scallion and the creamy egg work so well together. Thanks for an awesome recipe, Bridget!

Egg Sandwiches with Goat Cheese, Scallions, and Prosciutto
As seen on The Way the Cookie Crumbles

4 ounces goat cheese, softened
4 scallions, white and green parts, minced
4 eggs
½ teaspoon salt
1 tablespoon milk
2 teaspoons olive oil
4 medium rustic rolls, halved crosswise, lightly toasted
4 ounces sliced prosciutto

In a medium bowl, combined the goat cheese and scallions; set aside. In a separate medium bowl, whisk the eggs, salt, and milk until a few large bubbles form.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the egg mixture and lower the heat to medium-low. After about a minute, gently stir the eggs. After about another minute, they should be starting to set; use a large spatula to flip sections of egg so the other side can set as well. Turn off the heat but don’t move the pan. Residual heat from the pan will finish cooking the eggs without drying the out while you build the sandwiches.

Spread the cut sides of both halves of each roll with the goat cheese mixture. Top the bottom half with a layer of eggs, then sliced prosciutto. Top with the other half of the roll. Serve immediately.