jonny Lupsha Cookbook, Entry One - Open-Face Breakfast BLT

Ingredients -

- 2 slices potato bread
- 2 leaves iceberg lettuce
- 1 slice prosciutto
- 2 eggs
- 2 slices American cheese
- 4 grape tomatoes
- 1/4 cup white wine

Prep at least a half-hour early by dicing the tomatoes and putting them in a small cup or china bowl with the white wine, then place in fridge.

Pre-heat your oven to 375 and lay out the prosciutto on a baking sheet. Bake for 15 minutes while the rest of the ingredients cook.

Melt a tab of butter in a medium or large pan - just enough to coat the pan - and fry two eggs on medium-low heat. When they're just about done, toast the bread and put a slice of American on each egg in the pan. Once melted, remove from pan.

Place the toasted potato bread on the serving plate, then tear two leaves of lettuce and place one on each slice of bread. By now the prosciutto should be just about done, so lay one slice of prosciutto on each sandwich, followed by one egg/cheese on each, then a spoonful of the tomatoes marinated in wine on each. Serve immediately and enjoy!