February 23, 2011

Double Egg, Prosciutto & Cheese Breakfast Sandwich

Yesterday was my nephew's 1st birthday party.  My sister served a delicious baked ziti meal for our family and we had a lovely time.  Saturday mornings, I normally make a huge breakfast but the morning of the party proved to be hectic, so I made my husband's favorite fast and easy breakfast sandwich.  Whenever I make these sandwiches, bacon is usually used in place of the prosciutto but we had a lot of it that needed to be used up.  These sandwiches are also perfect for on the go.

Serves 2
  • 2 English muffins, cut in half and lightly toasted 
  • Cooking spray 
  • 4 slices prosciutto 
  • 4 large eggs, beaten 
  • 1/4 tsp garlic powder
  • 1/4 tsp onion salt 
  • Pepper, to taste 
  • Cheese, (I used New Yorker American)
  • Butter or margarine, for spreading over English muffins 
  • Optional:  Ketchup or BBQ sauce, for dipping 

Heat a large skillet over medium heat and coat with cooking spray.  If you prefer crispy prosciutto, cook both sides in the skillet until crispy, set aside and keep warm.  Otherwise, add it to the sandwich at the end.

Add the eggs to the skillet and season with garlic powder, onion salt and pepper.  Cook the eggs on one side for about 2 minutes.  As the eggs begin to set, separate them into 4 sections and carefully shape them into small circles, so they fit nicely inside the English muffins.  Turn the eggs over and cook for 1 minute longer.  

Place cheese on top of the eggs and set the prosciutto slices on the cheese.  Turn the heat down to low.  Cover and cook until the cheese is melted. 

Place two eggs between two halves of an English muffin.  


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