Breakfast Sandwich with Prosciutto and Scallion Oil | PCC Natural Markets

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.



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

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

Bring a saucepan of water to boil and add vinegar. Turn the heat down to just a simmer. Crack 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 sliced prosciutto on top, then sprinkle with 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

More about: breakfast, eggs, sandwiches


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login