- 8 thin slices Country Ham or prosciutto di Parma
- 2 tablespoons extra-virgin olive oil, divided use
- 4 slices (1/4- to 1/2-inch-thick) red onion
- Salt and freshly ground black pepper, for seasoning
- 4 thick slices ripe beefsteak tomato
- 4 slices (1/4- to 1/2-inch-thick) white country-style bread
- 2 large cloves garlic, peeled and halved
- 1 tablespoon unsalted butter
- 4 large eggs
- 1 1/2 cups arugula
Heat oven to 375° F.
On a parchment-lined, rimmed baking sheet, arrange the ham. Bake until crisped and lightly browned; about 10 minutes. Transfer to a wire rack to let cool.
Heat a cast-iron skillet over medium-high. Add the oil and the onion; season with salt. Cook until lightly browned and wilted; 2 to 3 minutes per side. Transfer to a plate. Add the tomato slices and cook until browned in spots and the skin has wilted; about 2 minutes per side. Transfer to the plate with the onions and season both with pepper.
Using tongs and a paper towel, wipe out the skillet, add the butter and fry the eggs to your liking. Remove to a plate once cooked. Season with salt and pepper.
While the eggs cook, toast or grill the bread on both sides. When still warm, but cool enough to handle, rub the bread with the garlic slices to “grate” the garlic onto the bread. Drizzle with olive oil and season with salt and pepper. Set aside.
Top each slice of toast with some arugula leaves, some of the tomato and onion, a tablespoon of Craisins® Dried Cranberries, the crisped ham, and an egg.