Appetizers/ Breakfast

Hard-cooked Egg & Prosciutto Sandwich with Avocado and Basil, plus a Giveaway

A few days ago, I’ve got beautiful homegrown, range-free organic eggs as a present from our dear neighbors, and I decided to make an Egg Sandwich.

Basil sauce in a jar with lemon

I truly love this regal and scrumptious sandwich with its medley of hot and cold filling ingredients. You can vary the ingredients – substitute hot bacon or the ell for the Prosciutto for example.


Hard-cooked Egg and Prosciutto Sandwich with Avocado and Basil

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • 4 Ciabatta Rolls
  • 2/3 cup homemade mayonnaise or use ready-made
  • 20 leaves of basil
  • 4 garlic cloves, crushed
  • 1 Tbsp lemon juice
  • 4 Tbsp butter
  • salt and freshly ground pepper
  • For the filling:
  • 2 oz baby spinach, shredded
  • 4 oz Prosciutto, thinly sliced
  • 1 avocado, pitted, peeled, and thinly sliced
  • 4 hard-cooked eggs, sliced
  • 4 oz cucumber, peeled and sliced
  • 4 oz Rosenborg Danish Blue, creamy cheese



Using a food processor simply mix the mayonnaise with the basil, garlic, and lemon juice. Put the ciabatta rolls on the board and slice them lengthwise with a serrated knife.


Preheat the broiler. Spread the softened butter all over the inside of the ciabatta rolls and season lightly with salt and pepper.


Broil the base and lid until almost golden. Layer all the filling ingredients into the base, in the order listed above, or in order of your desire. Spread half the mayonnaise/pesto mixture over the spinach layer, and the rest over the eggs. Finish with a layer of Rosenborg Danish Blue creamy cheese.


Place the filled ciabatta rolls bas under the broiler for 4 minutes. Reheat the cut side of the lid for 2 minutes. Replace the lid on the rolling base, pressing down with your fingertips.

The free case of Cascal goes to comment #7 by Jaimee.
And for the GIVEAWAY
From my childhood, I remember a beverage called Kvass – strong, sometimes sweet, sometimes bitter, it always helps during the hot summer day. It was made by fermentation of bread. And we called it Kvassik (a diminutive form of Kvass) when it was flavored with fruits or berries.

I was glad to find a soft drink which has a similar taste, it is made using natural juices and also fermented.

Friends from Cascal offered to send a case of their new soft-drink to one of my dear readers.
So, here how you could get it:

Good luck!

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  • Reply
    April 10, 2012 at 2:58 am

    Kvasik? I am all smiles: I made for my son's birthday a big pot of kvas: it is his favorite drink! Would be interesting to taste that drink that resembles kvas…:) I am in for their Fresh tropical!

  • Reply
    Thyme (Sarah)
    April 10, 2012 at 8:49 pm

    Those sandwiches look delicious to eat and adorable to look at all wrapped up in the paper and tied with the cute string. I've never heard of Kvas before so I am curious to know more.

  • Reply
    April 10, 2012 at 8:51 pm

    Those sandwiches look amazing.

    And the crisp white cascal sounds very good.

  • Reply
    April 10, 2012 at 9:40 pm

    The sandwiches look so good!!!! I also love the cute little egg in the carton photo above!

    The Ripe Rouge Cascal sounds yummy, and apparently pairs with some of my favourite foods! mmm….

  • Reply
    April 10, 2012 at 11:17 pm

    What great-looking sandwiches! Cascal looks interesting, I'd like to try Bright Citrus.

  • Reply
    lindsay harmony
    April 11, 2012 at 1:49 am

    Drooling over these sandwiches. And I think Crisp White Cascal sounds so yummyy!

  • Reply
    April 11, 2012 at 2:51 am

    As if these sandwiches didn't already look so scrumptious, but homegrown eggs! I am truly envious and will have to try the recipe with my store bought ingredients. Berry cassis sounds delish too!

  • Reply
    April 11, 2012 at 3:58 am

    This looks awesome! We'll definitely attempt to replicate:)

  • Reply
    April 11, 2012 at 6:53 am

    I'd go for the cherry chocolate one!!

  • Reply
    April 11, 2012 at 5:12 pm

    That sandwich looks great! I think I would like the Bright Citrus myself although I've never tried Cascal.

  • Reply
    April 12, 2012 at 2:42 am

    Those are the absolute most beautiful eggs. I love the colors (the tiny one is especially intriguing). That's one of the best parts of fresh eggs (well, besides the taste)! I've never tried kvas, but the idea of lemongrass paired with pineapple sounds marvelous! Cascal might find a new market with the Bright Citrus.

  • Reply
    Thomas Steele
    April 12, 2012 at 11:31 pm

    I love your flavoured Mayo! What a teriffic addition of colour to any sandwich! Berry Cassis is our fave drink right now. 🙂

  • Reply
    April 13, 2012 at 12:08 am

    Wow, I placed this recipe in my favorites to try sometime! Looks so crisp and fresh. My husband & I tried CasCal last year for the first time and was amazed by the flavors! We are fans of the 'crisp white' flavor. I like the 'ripe rouge' flavor as well, however, we recently moved and the closest Whole Foods Market is very far.

  • Reply
    April 13, 2012 at 4:12 pm

    Fresh tropical sounds good.

    Name: Sarah

    e-mail: sparmeland(at)optonline(dot)net

  • Reply
    April 13, 2012 at 7:02 pm

    crisp white cascal

  • Reply
    April 14, 2012 at 1:16 am

    I would love to try the Crisp White flavor.

  • Reply
    April 14, 2012 at 4:05 am

    Free case of Cascal goes to comment #7 by Jaimee.
    Jaimee, could you please send me your contact information.

  • Leave a Reply

    Cooking Melangery