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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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Nutrition Facts

285 calories; protein 15g 30% DV; carbohydrates 31g 10% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 8g; fat 4g 6% DV; saturated fat 4g 20% DV; cholesterol 203mg 68% DV; sodium 575mg 23% DV.