
Prosciutto & Egg Muffin
Breakfast
SERVES 1
PREP 5mins
COOK 5mins
Gluten Free, Dairy Free, Nut Free
Step away from the drive-through and try this fancier take on the egg & bacon muffin.
Ingredients
30g prosciutto, thinly sliced
1 large eggs
1 wholegrain (or gluten-free) English muffin
1 tbs tomato chutney
Method
1 Cook prosciutto in a non-stick frypan until crisp, set aside and keep warm.
2 Add eggs to pan and cook, flipping to cook both sides.
3 Toast muffin and spread with chutney, then add eggs and prosciutto to serve.
Nutritional Information
Per Serve
Energy |
Calories |
Protein |
Carbs |
Fibre |
Sugar |
Fat |
Sat. Fat |
1439.7kj |
343.9cal |
22.4g |
35g |
2.5g |
9.9g |
12.1g |
3.7g |
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