in your open-face breakfast

Sunday morning. Freshly fallen snow on the ground. Lots of Homework waiting to be procrastinated. And Dana crawling into my bed…purring like a cat and describing the contents of a breakfast sandwich. She tells me this is the breakfast sandwich to end all breakfast sandwiches.  With words like ‘prosciutto’ and ‘cheese’ being thrown around, I am willing to taste test the breakfast sandwich to end all breakfast sandwiches. Now I am open to other suggestions for the best breakfast sandwich ever title, but I will say that this is a breakfast sandwich worth getting out of bed for.


DANA’S in your OPEN-FACE BREAKFAST sandwich (makes 4 sandwiches)

2 English muffins |||| 4 slices of skim-milk mozzarella |||| 4 slices of prosciutto |||| 4 eggs |||| 10 asparagus stalks

1. Slice English muffins and toast in the toaster.

2. Fry the eggs – over easy, sunnyside, or get fancy and steam them like Dana did.

3. Steam the asparagus. Wrap the asparagus in a wet papertowel and pop it in the microwave for 1-2 minutes for a super fast asparagus steaming solution.

4. Assemble the sandwiches. Use one half of the English muffin. The cheese is on the bottom, then the prosciutto, then the asparagus, then top it all off with the egg. You can add some pepper on top but I wouldn’t sugguest adding any more salt since the proscitto is already pretty salty.



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