For a twist on the classic breakfast sandwich, try this combination that uses asparagus, arugula, prosciutto and a fried egg on top of savory Cheddar Biscuits. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • In a covered large saucepan cook asparagus in a small amount of boiling water for 5 to 8 minutes or just until tender. Drain.

  • Meanwhile, coat a large nonstick skillet with cooking spray. Heat over medium heat. Add eggs; cook for 3 to 4 minutes or until whites are set and yolks start to thicken. Turn eggs over; cook about 1 minute more or until desired doneness.

  • Split each Cheddar Biscuit. Arrange arugula on bottoms of biscuits. Top with prosciutto. Drizzle with maple syrup. Top each sandwich with one-fourth of the cooked asparagus and one egg. If desired, sprinkle with pepper. Top with biscuit tops.

Nutrition Facts

285 calories; 4 g total fat; 4 g saturated fat; 203 mg cholesterol; 575 mg sodium. 31 g carbohydrates; 2 g fiber; 8 g sugar; 15 g protein;