Recipe by chef, author, and Local Roots recipe contributor Jenn de la Vega @randwiches
1 slice of prosciutto, speck or salami
Optional: toast or a toasted pita
Hot sauce of your choice
Rip up the cured meat and saute on medium heat in a small pan for 1 to 2 minutes until it starts to sizzle.
Crack an egg over it and fry until the whites are opaque and no longer runny when you tilt the pan.
Remove to a plate and enjoy with bread.
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