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