Breakfast Sandwich with Prosciutto and Scallion Oil
Yield: 4 sandwiches
A filling, nutritious way to start the day.
- 1 bunch scallions, green part only, coarsely chopped Add to list
- 1/3 cup mixed chopped fresh parsley and basil leaves Add to list
- 1 clove garlic, peeled Add to list
- 1/2 cup extra virgin olive oil Add to list
- 4 slices rustic bread Add to list
- 2 tablespoons white vinegar Add to list
- 4 eggs Add to list
- Sliced tomatoes (enough to cover each slice of bread) Add to list
- 2 ounces prosciutto, thinly sliced Add to list
- Flaky sea salt Add to list
- Basil leaves or arugula leaves for garnish Add to list
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
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