Pesto and Prosciutto Breakfast Sandwiches

By ccavaletti

Ingredients

• 4 ciabatta rolls, split and toasted
• 6 Tbsp store-bought pesto
• 6 eggs
• 1/4 c milk
• 3 oz grated Provolone cheese (I just used slices)
• 1 Tbsp butter
• 4 slices prosciutto (I used 2 per sandwich)
• 2 roasted red peppers, thinly sliced

Details

Servings 4

Preparation

Step 1

Spread the cut sides of the rolls with pesto.

In a bowl, whisk eggs, milk and cheese (if using shredded cheese). In a nonstick skillet, cook egg mixture in melted butter over medium, stirring until just set, about 5 minutes.

Fill sandwiches with prosciutto, scrambled eggs and pepper (and sliced cheese, if using).

From Everyday With Rachael Ray magazine, March 2017.