This is the best I can do when I get home after 8:30—Prosciutto, tomato, Havarti, watercress & fried egg on five-grain sourdough bread. I served these sandwiches with polenta fries, which I made by using the pre-made polenta in a tube (cheating, I know!) and slicing into fry-size pieces, lightly covering in parmesan cheese and broiling for about 20 minutes. The polenta fries are just about perfect for mopping up any drippy yolk.