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Start a St. Patty's Day tradition with this easy-to-make breakfast sandwich. Topped with a delicious pesto spread and sliced prosciutto, this tasty delight adds a flavorful twist to a morning classic.
Estimated Times
Preparation Time: 5 mins
Cooking Time: 7 mins
Servings: 4
4
whole-wheat English muffins, split in half
4
slices
prosciutto or thinly sliced ham
2 teaspoons
unsalted butter
4
large eggs
4 tablespoons
BUITONI Refrigerated Pesto with Basil
TOAST English muffins; top four halves evenly with prosciutto.
MELT butter in medium, nonstick skillet over medium heat. Crack eggs into skillet; cook for about 4 to 5 minutes (4 minutes for eggs with runny yolks and 5 minutes for eggs with yolks that are slightly set). Season with salt and ground black pepper, if desired.
TRANSFER eggs to muffin halves with prosciutto; top each with 1 tablespoon pesto and remaining English muffin halves.
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Calories: 360
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Calories from Fat: 170
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Total Fat: 19 g
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Saturated Fat: 5 g
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Cholesterol: 245 mg
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Sodium: 1170 mg
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Carbohydrates: 29 g
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Dietary Fiber: 5 g
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Sugars: 7 g
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Protein: 21 g
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VIEW DETAILED NUTRITION INFORMATION
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