Proscuitto Not-So-Breakfast Sandwich Recipe

Name: Proscuitto Not-So-Breakfast Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Crimini Mushrooms, Chopped; 1 whole Green Onion, Thinly Sliced; 1 teaspoon Olive Oil; 2 slices Wheat Sourdough Bread, Halved; 2 slices Raw White Cheddar Cheese; Handful Of Spinach Leaves; 2 slices Tomato; 4 whole Eggs, Fried (2 Yolks, 4 Whites); 1/2 Tablespoons Butter; 4 slices Prosciutto

Servings: persons

3 whole Crimini Mushrooms, Chopped
1 whole Green Onion, Thinly Sliced
1 teaspoon Olive Oil
2 slices Wheat Sourdough Bread, Halved
2 slices Raw White Cheddar Cheese
Handful Of Spinach Leaves
2 slices Tomato
4 whole Eggs, Fried (2 Yolks, 4 Whites)
1/2 Tablespoons Butter
4 slices Prosciutto

1
1.
2
Saute mushrooms and green onions in olive oil.
3
Set aside.
4
2.
5
Toast slices of bread.
6
Lay cheese, spinach and tomato on top of one slice.
7
Add on the mushrooms and onion.
8
3.
9
Fry eggs in butter and place on the sandwich.
10
Top it off with the prosciutto and the other slice of bread.
11
Little yellow note: While this is technically one sandwich, it can most definitely feed two.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 whole Crimini Mushrooms, Chopped, 1 whole Green Onion, Thinly Sliced, 1 teaspoon Olive Oil, 2 slices Wheat Sourdough Bread, Halved, and more.

Yes, Proscuitto Not-So-Breakfast Sandwich falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Proscuitto Not-So-Breakfast Sandwich

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