Asparagus, Prosciutto & Arugula Breakfast Sandwiches

Asparagus, Prosciutto & Arugula Breakfast Sandwiches

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 asparagus spears, trimmed and halved crosswise
  • Nonstick cooking spray
  • 4 eggs
  • 4 Cheddar Biscuits (see associated recipe)
  • 1 cup baby arugula
  • 4 very thin slices prosciutto
  • 6 tablespoons pure maple syrup
  • Ground black pepper (optional)

Preparation

  • Prep

  • Ready In

  1. In a covered large saucepan cook asparagus in a small amount of boiling water for 5 to 8 minutes or just until tender. Drain.
  2. 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.
  3. 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 information

  • Serving size: 1 breakfast sandwich
  • Per serving: 285 calories; 4 g fat(4 g sat); 2 g fiber; 31 g carbohydrates; 15 g protein; 203 mg cholesterol; 8 g sugars; 575 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ medium-fat protein, 1½ starch, 1 fat, ½ other carbohydrate

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