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1. For poached eggs, fill a large skillet with water to a depth of 1/2 inch. Add 1 tablespoon vinegar. Bring to boiling; reduce heat to simmering. Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water-vinegar mixture. Sprinkle eggs with salt and pepper. Cover and cook for 3 to 4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using the edge of a metal spatula, separate the eggs. Use a slotted spoon to remove the eggs; set eggs aside. Discard liquid and dry skillet; set skillet aside.
2. Meanwhile, in a small bowl stir together mayonnaise, wasabi paste, and brown sugar. Set aside.
3. In the same skillet cook the prosciutto over medium-high heat until crisp. Remove prosciutto from skillet.
4. To assemble sandwiches, layer avocado, prosciutto, poached eggs, and sprouts on four of the toasted bread slices. Spread about 1 tablespoon of the mayonnaise mixture on one side of each of the remaining four bread slices; add to sandwiches, mayonnaise sides down.