Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce Recipe

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Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce
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Ingredients
11
Count
Nutrition
2912
Calories
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Ingredients:

Directions:

  1. In a small bowl, with a fork, blend butter and 1 tablespoon mustard.
  2. Combine wine and shallots in a 1 1/2- to 2-quart pan; stir often over medium-high heat until liquid is almost evaporated, 5 to 6 minutes. Whisk in cream and remaining 1 tablespoon mustard. Simmer, stirring often, until sauce is reduced to 1 cup and is thick enough to coat spoon in a velvety layer, 8 to 10 minutes. Add salt and pepper to taste.
  3. Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 inches of water to a boil. With a slotted spoon, immerse each whole egg in water for 10 seconds. Lift out. Pour out all but 1 inch water; reduce heat so bubbles on pan bottom pop to the surface only occasionally.
  4. Spread 1 1/2 teaspoons mustard butter on one side of each slice of bread. Lay, buttered side down, on a griddle or in two 10- to 12-inch frying pans over medium-high heat; spread remaining butter mixture over tops of slices. When bottoms are lightly browned, in about 3 minutes, turn slices over. Top equally with cheese. Reduce heat to medium.
  5. One at a time, crack eggs and, holding close to surface of water, break open and let egg slide in. Cook to desired doneness (poke with a spoon to check), 4 minutes for soft yolks.
  6. When cheese on sandwiches begins to melt, in 2 to 3 minutes, top with prosciutto; cook until warm, about 2 minutes.
  7. Mound salad mix on plates. Transfer a sandwich to each mound. With a slotted spoon, lift poached eggs from water and set two on each sandwich. Ladle mustard-wine sauce over eggs. Serve immediately, adding more salt and pepper to taste.
  8. Notes: The mustard butter and mustard-wine sauce (steps 1 and 2) can be made up to 1 day ahead; cover each and chill. Warm sauce over low heat or reheat in a microwave oven at full power (100%), stirring occasionally, to use. Garnish sandwiches with fresh chive spears.
  9. Nutritional analysis per sandwich.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2911.68 Kcal (12191 kJ)
Calories from fat 2170.9 Kcal
% Daily Value*
Total Fat 241.21g 371%
Cholesterol 1821.09mg 607%
Sodium 5046.15mg 210%
Potassium 1607.73mg 34%
Total Carbs 50.04g 17%
Sugars 5.81g 23%
Dietary Fiber 3.23g 13%
Protein 123g 246%
Vitamin C 6.1mg 10%
Vitamin A 0.4mg 14%
Iron 9mg 50%
Calcium 429mg 43%
Amount Per 100 g
Calories 253.85 Kcal (1063 kJ)
Calories from fat 189.27 Kcal
% Daily Value*
Total Fat 21.03g 371%
Cholesterol 158.77mg 607%
Sodium 439.95mg 210%
Potassium 140.17mg 34%
Total Carbs 4.36g 17%
Sugars 0.51g 23%
Dietary Fiber 0.28g 13%
Protein 10.72g 246%
Vitamin C 0.5mg 10%
Iron 0.8mg 50%
Calcium 37.4mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 77.7
    Points
  • 78
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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