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Prosciutto, Egg, Pesto Sandwich
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15 minutes
2 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
ciabatta bun
kid friendly
has meat
(?)
Has meat from:
prosciutto
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ciabatta bun
egg (large)
prosciutto
vegetarian
(?)
Not vegetarian due to:
prosciutto
pescetarian
(?)
Not pescetarian due to:
prosciutto
paleo
(?)
Not paleo due to:
ciabatta bun
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
whole
 
2
whole
 
2
tbsp
 
6
slices
 
4
slices
can use any tomato preferred.
 
1/2
cups
 
 
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PREPARATION
1.
Preheat the oven to 350 F.
2.
Place the ciabatta buns open faced on a baking sheet and brush with olive oil.
3.
Place in the oven for 5-7 minutes, or until the buns start to crisp.
4.
While the buns are in the oven, fry the eggs, leaving the yolk runny.
5.
Remove the buns from the oven and spread 1 tbsp pesto on one side of each sandwich, or more to taste.
6.
Add 3 slices of prosciutto to each sandwich, and top with 2 slices of tomato, some mixed greens, and the fried egg. Serve immediately.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 2255
Protein 22.8 g
Carbohydrates 95.8 g
Iron 3.99 mg
Fiber 1.00 g
Calcium 76.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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