Toasted Breakfast Bagel Sandwich
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 315.0
- Total Fat: 12.5 g
- Cholesterol: 203.0 mg
- Sodium: 848.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 1.3 g
- Protein: 20.5 g
View full nutritional breakdown of Toasted Breakfast Bagel Sandwich calories by ingredient
Introduction
I saw this recipe on Pinterest, changed some of the ingredients to be a bit healthier, i.e. I can't Believer It's Not butter, light for the butter; Mrs. Dash in place of the salt and the Sara Lee Egg bagel (what I had on hand) for the plain bagel. I saw this recipe on Pinterest, changed some of the ingredients to be a bit healthier, i.e. I can't Believer It's Not butter, light for the butter; Mrs. Dash in place of the salt and the Sara Lee Egg bagel (what I had on hand) for the plain bagel.Number of Servings: 2
Ingredients
-
4 slices of prosciutto
1/4 cup vinegar
2 large eggs
1 tbsp. I Can't Believe It's Not Butter, light
1 cup fresh arugula
1 Sara Lee Egg bagels, cut in half and toasted (1/2 bagel
per serving)
Mrs. Dash salt substitute and freshly ground pepper
Extra-virgin olive oil to drizzle
Directions
1. Preheat the oven to 425 degrees.
2. Line a muffin tin cup with two overlapping
prosciutto slices. Place in the oven and bake for
12-15, or until crispy.
3. While the prosciutto is baking, bring a medium pot
of water to a boil and stir in the vinegar. Crack
one egg at a time into a small bowl and gentle
slide the egg into the water. Repeat with the other
egg.
4. Allow the eggs to cook for about 3 minutes and
until the whites are set. The yolk should still be
runny. Use a slotted spoon to remove the eggs and
set them on a tea towel to drain of excess water.
Do the same with the second egg.
5. Toast the bagel halves and place on a plate. Top
with a handful of fresh arugula and the prosciutto
cup. Place the poached egg over top and season
with Mrs. Dash salt substitute and pepper and
drizzle with your best extra-virgin olive oil.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user 4NANAM.
2. Line a muffin tin cup with two overlapping
prosciutto slices. Place in the oven and bake for
12-15, or until crispy.
3. While the prosciutto is baking, bring a medium pot
of water to a boil and stir in the vinegar. Crack
one egg at a time into a small bowl and gentle
slide the egg into the water. Repeat with the other
egg.
4. Allow the eggs to cook for about 3 minutes and
until the whites are set. The yolk should still be
runny. Use a slotted spoon to remove the eggs and
set them on a tea towel to drain of excess water.
Do the same with the second egg.
5. Toast the bagel halves and place on a plate. Top
with a handful of fresh arugula and the prosciutto
cup. Place the poached egg over top and season
with Mrs. Dash salt substitute and pepper and
drizzle with your best extra-virgin olive oil.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user 4NANAM.