Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

Advertisement

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.

    Advertisement
  • 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.

Associated Recipes

Nutrition Facts

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