Asparagus, Prosciutto and Arugula Breakfast Sandwiches |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Asparagus, prosciutto and arugula in a tender cheddar biscuit great way to indulge in a tasty, yet diabetic friendly breakfast. Exchanges: 1.5 starch, 2 carb., 1.5 medium-fat meat, 1 fat. From Spring 2013 Diabetic Living magazine. Ingredients:
12 asparagus spears, trimmed and halved crosswise |
4 eggs |
4 cheddar biscuits (cheddar biscuits from diabetic living) |
1 cup baby arugula |
4 very thin slices prosciutto |
6 teaspoons pure maple syrup |
Directions:
1. In a covered large saucepan cook asparagus in a small amount of boiling water 5 to 8 minutes or just until tender. Drain.
2. Meanwhile, coat a large nonstick skilled with nonstick cooking spray. Heat over medium heat. Add eggs; cook 3 to 4 minutes or until whites are set and yolks start to thicken. Turn eggs over; cook 1 minute more or until desired doneness.
3. 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, springkle with black pepper. Top with biscuit tops.
|
|