Tell the BLT to move over, this sandwich is stacks on stacks of deliciousness!

Ingredients

Makes 2 sandwiches

1 medium sweet potato cut into 1-1.5” rounds

4 slices of prosciutto

1/2 cup arugula

1/2 avocado

2 eggs

1 lemon cut in half

Salt, pepper, red pepper flakes

Instructions

1. Can be made ahead | Preheat oven to 450°F. Arrange sweet potato slices on a parchment paper lined baking sheet. Squeeze one half of the lemon juice over all the slices, flip each over and squeeze the rest of the lemon juice. Season both sides with salt and pepper. Roast the potato slices for 18-22 minutes, flipping once halfway through roasting time. Remove from oven and set aside until step 5, save additional slices for another recipe.

2. While potatoes roast, arrange prosciutto slices on another parchment paper lined baking sheet. With 5-6 minutes left on the potatoes, place the prosciutto in the oven. When you remove the tray, the prosciutto may not seem completely crispy, it will crisp more as it cools. If you have fattier slices, you may want to transfer the prosciutto to paper towels during the cooling process to absorb excess grease. Set aside until step 5. Important: prosciutto should really be crisped at 375°F, if you have time to do so, please do! If not, you’ll just need to keep on eye on your tray.

3. While the potatoes and prosciutto are in the oven, scoop the avocado into a bowl, season with the juice of the other lemon half, salt and pepper, and mash. Set aside until step 5.

4. Fry eggs to your desired doneness, season with salt pepper, red pepper flakes to taste.

5. Assemble each sandwich by placing one sweet potato slice on a plate, divide avocado mash and spread on each slice, top each with 1/4 cup of arugula, place an egg on each, top with two slices of crispy prosciutto and second potato slice. This is definitely a fork an knife sandwich, but it can be held if cut in half. Enjoy!