I’ve always been a breakfast kind of girl. So today, I would like to share with you my beloved breakfast egg sandwich recipe, a weekly staple.
When done right, the breakfast sandwich can be extremely filling and satisfying. But most breakfast sandwiches fail to meet these criteria right out of the gate, due to a bad muffin made of refined, white flour. I particularly enjoy these flourless english muffins from Food for Life, made entirely of sprouted whole grains. The sprouting process leads to a more nutrient dense product and also boosts protein content, in this case to 8g per muffin. If you’re looking for them at your grocery store, go to the frozen foods section and that’s where they’ll be.
When building the breakfast egg sandwich, along with the muffin and egg typically comes an extra. It may be cheese, some sliced avocado or a smear of pesto but today’s extra happens to be prosciutto. And for those of you who prefer the rich and fattier meats associated with breakfast, you may surprised by how a single slice of crispy prosciutto can satisfy that salty bite.
BREAKFAST EGG SANDWICH WITH CRISPY PROSCIUTTO
- 1 sprouted whole grain english muffin, toasted
- 1 slice prosciutto
- 2 teaspoons extra-virgin olive oil
- 1 egg + 1 egg white, lightly beaten
- Fresh basil leaves, washed and patted dry
- Tomato, sliced
- Salt & pepper
1. Place prosciutto on a baking sheet covered with parchment paper under the broiler until crispy, approximately 3 minutes.
2. In a small pan, heat 1 teaspoon olive oil over low heat and add the eggs. With a spatula, form into a small, loosely shaped omelet, and let cook about 1 minute per side. Sprinkle with salt and pepper.
3. Drizzle remaining teaspoon of olive oil on either side of the toasted english muffin, top with egg, tomato slices, fresh basil leaves and crispy prosciutto.