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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dale@dalenelson.com

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