PROSCIUTTO TOAST AND EGG
Time: 10 minutes
Time: 10 minutes
thick slice country white bread
teaspoon unsalted butter
thin slices prosciutto
leaves arugula OR baby lettuce
teaspoon shredded Swiss cheese
- TOAST bread. SPREAD with butter.
- Meanwhile, SPRAY a
small skillet with cooking spray. SCRAMBLE egg medium heat.
- WARM prosciutto in microwave oven OR skillet.
- TOP bread with arugula and prosciutto. PLACE
egg on top. SPRINKLE with
- You may substitute mayonnaise for the butter.
- A fried OR poached egg may be prepared in place
of the scrambled egg.
- Lean ham, Canadian bacon or crisply cooked
regular bacon may be used in place of the prosciutto.
- Garnish plate with green grapes.
· Fresh eggs are best for scrambling, frying or
· To SCRAMBLE
an egg, beat egg and 2 tablespoons reduced fat milk until blended. SPRAY
a small skillet or add 1 teaspoon butter or vegetable oil. HEAT skillet
on medium heat. ADD egg mixture. As mixture
begins to cook, gently DRAW an
inverted pancake turner completely across bottom and sides of skillet, forming
large curds. Continue COOKING until eggs are thickened and
there is no visible liquid. DO NOT stir constantly.
· To FRY an
egg, spray small skillet with cooking spray OR add 1 teaspoon to 2 tablespoons
butter or vegetable oil. HEAT skillet on medium-high heat. SLIP egg into pan and immediately
reduce heat to low. COOK slowly until white is completely set and yolk begins to
thicken. BASTE egg with butter OR turn over to cook both sides.
· To POACH an
egg, bring 2 to 3-inches of water to boiling in deep skillet or omelet
pan. BREAK cold egg into a custard cup.
SLIP egg into water. COOK
until whites are completely set and yolk begins to thicken but is not hard,
about 3 to 5 minutes. REMOVE carefully with a slotted spoon.
recipe is an excellent source of Protein and Choline, and a good
source of Vitamin A, Vitamin D, Folate, Calcium and Iron.