Egg and Prosciutto Panini

Egg and Prosciutto Panini

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    slices sourdough bread, ½" thick

  • softened butter

  • 2

    tbs whole-grain mustard

  • 2

    oz. Havarti cheese, thinly sliced

  • 2

    oz. prosciutto, thinly sliced

  • 2

    eggs

  • 2

    tsp grated Parmesan

  • 1

    tsp milk

  • 1

    tsp fresh chives, minced

  • 1

    tsp unsalted butter

Directions

1. Spread butter on one side of each slice of bread; spread mustard on the other side of two slices. Arrange Havarti and prosciutto on top of mustard sides. 2. Beat eggs, Parmesan, milk, and chives in a small bowl. 3. Melt butter in a 10" nonstick skillet over medium-high heat; when foam subsides, add egg mixture. Cook until just set, pulling the eggs to the center of the pan with a rubber spatula, and tilting pan to fill in holes with liquid. Slide "omelet" onto a plate, cut in half, and place halves on the prosciutto. Top with remaining bread slices, buttered side up. 4. Toast sandwiches on both sides. Serve immediately.


Nutrition

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