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Photo: Randy Mayor; Styling: Blakeslee Wright Giles
Skip the fast food drive-thru in the morning and make your own breakfast sandwich at home. We've upgraded this egg sandwich with Fontina cheese and prosciutto, but you'll still save a significant amount of fat and salt.
- 1 English muffin
- 3/4 ounce shredded fontina cheese
- 1/2 slice prosciutto
- 1/4 teaspoon chopped fresh oregano
- 1 large egg
- 1/8 teaspoon black pepper
- Calories 294
- Fat 12.7g
- Satfat 5.9g
- Sodium 491mg
How to Make It
Place bottom half of English muffin on bottom plate of hot sandwich maker; top with fontina cheese and prosciutto. Combine chopped fresh oregano and egg. Pour egg mixture onto egg cooking plate; sprinkle with pepper. Top with other muffin half. Close sandwich maker; cook 5 minutes. Remove according to instructions.