Prosciutto Scallion And Egg Sandwich Recipes

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OPEN-FACED PROSCIUTTO AND EGG SANDWICH



Open-Faced Prosciutto and Egg Sandwich image

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 large eggs
4 tablespoons mayonnaise
2 garlic cloves, minced
4 thick slices sourdough bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
1/3 pound thinly sliced prosciutto
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

PROSCIUTTO, SCALLION, AND EGG SANDWICH



Prosciutto, Scallion, and Egg Sandwich image

This sandwich was my grandfather's favorite sandwich for merenda, the midmorning snack. My grandmother would use the prosciutto scraps with bits and pieces of fat, and when there was no prosciutto, she would use pancetta.

Yield makes 2 sandwiches

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 bunch scallions, cut into 1-inch pieces
2 ounces prosciutto, sliced, cut into thick shreds
4 large eggs
1/2 teaspoon kosher salt
Freshly ground black pepper
2 crusty rolls, lightly toasted

Steps:

  • Heat the oil in a large skillet over medium heat. Scatter in the scallions, and let cook until softened, about 8 minutes. Add the prosciutto, and cook until crisp around the edges, about 1 to 2 minutes.
  • Beat the eggs with the salt, pour into the skillet, and cook until just set but still a little wet, about 2 minutes. Remove the skillet from heat, and season eggs with freshly ground black pepper. Serve on the toasted rolls.

PROSCIUTTO EGG PANINI



Prosciutto Egg Panini image

With mustard, maple syrup, prosciutto and eggs, this is a yummy twist on the usual bacon-and-egg sandwich. Your family will agree that this is one breakfast worth waking up for! -Erin Renouf Mylroie, Santa Clara, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

3 large eggs
2 large egg whites
6 tablespoons fat-free milk
1 green onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon maple syrup
8 slices sourdough bread
8 thin slices prosciutto or deli ham
1/2 cup shredded sharp cheddar cheese
8 teaspoons butter

Steps:

  • In a small bowl, whisk the eggs, egg whites, milk and onion. Coat a large skillet with cooking spray and place over medium heat. Add egg mixture; cook and stir over medium heat until completely set., Combine mustard and syrup; spread over 4 bread slices. Layer with scrambled eggs, prosciutto and cheese; top with remaining bread. Butter outsides of sandwiches., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Cut each panini in half to serve.

Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 640mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

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