Breakfast Sandwich with Prosciutto and Scallion Oil

Yield: 4 sandwiches

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A filling, nutritious way to start the day.

Ingredients

Preparation

In a small food processor, pulse the scallions, parsley/basil mixture and garlic until well chopped. Add the olive oil and pulverize for a few more seconds to combine.

Toast or grill the slices of bread, then spread a spoonful of the scallion oil onto each slice.

Bring a medium saucepan of water to boil and add the vinegar. Turn the heat down to just a simmer. Crack the eggs into a small bowl, then add them carefully to the water to poach for 2 to 3 minutes, until the white is set but the yolk is still runny.

Place a tomato slice on top of the scallion oil on each slice of bread, followed by a poached egg. Drape the sliced prosciutto on top, then sprinkle sea salt. Drizzle with more scallion oil, then garnish with basil or arugula leaves. Serve immediately while the egg yolk is still warm.

Each serving: 290 cal, 19g fat (4g sat), 225mg chol, 590mg sodium, 16g carb, 3g fiber, 15g protein

Source: PCC Sound Consumer, April 2012

More about: breakfast, eggs, sandwiches

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