Prosciutto And Egg Panini Recipes

PROSCIUTTO AND EGG PANINI

Prosciutto and Egg Panini image

From Real Simple Magazine and it is real simple to make! EDIT: After reading some of the reviews, you may want to reduce the amount of eggs.

Provided by cookiedog

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
4 soft sandwich buns, halved lengthwise
8 ounces prosciutto, thinly sliced
8 ounces swiss cheese, thinly sliced

Steps:

In a small bowl whisk together the eggs, salt, and pepper.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat.
Pour in the eggs and scramble until cooked through.
Divide the eggs among the bottom halves of the rolls.
Add the prosciutto and cheese and sandwich with the tops of the rolls.
Melt the remaining butter in a grill pan or large nonstick skillet over medium heat.
Add half the sandwiches to the skillet.
Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes.
Repeat with the remaining sandwiches.

Nutrition Facts : Calories 533.7, Fat 33.3, SaturatedFat 17.3, Cholesterol 490.4, Sodium 673.7, Carbohydrate 25.2, Fiber 0.9, Sugar 4.2, Protein 32

OPEN-FACED PROSCIUTTO AND EGG SANDWICH

Open-Faced Prosciutto and Egg Sandwich image

We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they're fabulous no matter when you serve them. -Casey Galloway, Columbia, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large eggs
4 tablespoons mayonnaise
2 garlic cloves, minced
4 thick slices sourdough bread, toasted
1 cup fresh arugula
1 medium tomato, sliced
1/3 pound thinly sliced prosciutto
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Meanwhile, combine mayonnaise and garlic; spread over toast slices. Top with arugula, tomato, prosciutto and fried eggs; sprinkle with salt and pepper.

Nutrition Facts : Calories 531 calories, Fat 22g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 1563mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

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