Prosciutto, egg & confit mustard seed spread

Prosciutto, egg & confit mustard seed spread
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  • Serves4 spreads
  • Prep time10 mins
  • Cook time30 mins
  • Timeout-
  • FreezingNe se congèle pas.


  • 4 Bon Matin 14 grain bread slices
  • 2 teaspoons of Dijon mustard
  • 8 of thin prosciutto slices
  • 4 sunny side up eggs
  • A few mache leaves (or arugula leaves)
Mustard seed confit
  • 1/4 cup of yellow mustard seeds (can be found in the spice section at the grocery store)
  • 2 tablespoons of honey
  • 1/4 cup of red wine vinegar
  • 1/4 cup of water
  • A pinch of salt


  1. Add all the confit mustard ingredients to a small pot. Bring to a boil then continue cooking over low heat for 30 minutes.
  2. Toast your bread slices and then spread ½ a teaspoon of Dijon mustard on each. Top each slice with 2 slices of prosciutto, 1 egg as well as a few mache leaves and the confit.
Recipe published on August 19, 2018