Instructions
- Spread the Truffle Aioli evenly on one side of each slice of Brioche Bread.
- Place one slice of Bread, spread-side down, in a cast iron skillet over medium heat.
- Layer with half of the Fontina Cheese, then all of the Prosciutto, and finally the remaining Fontina Cheese.
- Fry the Egg to your desired doneness, aiming for a runny yolk.
- Place the fried Egg on top of the cheese and prosciutto.
- Top with a small handful of Arugula and the second slice of Bread, spread-side up.
- Cook for 5-6 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Season with Fleur de Sel and serve immediately.
