Crispy Prosciutto and Egg Breakfast Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Prosciutto and Egg Breakfast Panini

YOUR SOLIN GENERATED RECIPE

Crispy Prosciutto and Egg Breakfast Panini

Enjoy a flavorful panini that perfectly combines crispy prosciutto, runny eggs, melted provolone cheese, and peppery arugula. This hearty sandwich is toasted on whole grain bread with a light brush of olive oil, offering a balanced crunch and rich taste experience ideal for any meal of the day.

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NUTRITION

365kcal
Protein
24.5g
Fat
23.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 slices Whole Grain Bread

2 slices Prosciutto

1 slice Provolone Cheese

1/2 cup Arugula

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat a skillet or panini press over medium heat.

  • 2

    Lightly brush one side of each bread slice with extra virgin olive oil.

  • 3

    In a small non-stick skillet, cook the prosciutto slices until they become crisp, about 2-3 minutes per side. Remove and set aside.

  • 4

    In the same skillet, cook the eggs to your preference (sunny-side up or over-easy) while seasoning lightly with salt and pepper.

  • 5

    Place one slice of bread (oil side down) on the panini press or skillet. Layer with crispy prosciutto, the cooked egg, provolone cheese, and fresh arugula.

  • 6

    Top with the second slice of bread (oil side up) and press gently. If using a panini press, grill until the bread is toasted and the cheese is melted, about 3-4 minutes. If using a skillet, cover with a lid and toast until the cheese softens and the bread is golden.

  • 7

    Remove from heat, slice in half, and serve immediately.

Crispy Prosciutto and Egg Breakfast Panini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Prosciutto and Egg Breakfast Panini

YOUR SOLIN GENERATED RECIPE

Crispy Prosciutto and Egg Breakfast Panini

Enjoy a flavorful panini that perfectly combines crispy prosciutto, runny eggs, melted provolone cheese, and peppery arugula. This hearty sandwich is toasted on whole grain bread with a light brush of olive oil, offering a balanced crunch and rich taste experience ideal for any meal of the day.

NUTRITION

365kcal
Protein
24.5g
Fat
23.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2 slices Whole Grain Bread

2 slices Prosciutto

1 slice Provolone Cheese

1/2 cup Arugula

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat a skillet or panini press over medium heat.

  • 2

    Lightly brush one side of each bread slice with extra virgin olive oil.

  • 3

    In a small non-stick skillet, cook the prosciutto slices until they become crisp, about 2-3 minutes per side. Remove and set aside.

  • 4

    In the same skillet, cook the eggs to your preference (sunny-side up or over-easy) while seasoning lightly with salt and pepper.

  • 5

    Place one slice of bread (oil side down) on the panini press or skillet. Layer with crispy prosciutto, the cooked egg, provolone cheese, and fresh arugula.

  • 6

    Top with the second slice of bread (oil side up) and press gently. If using a panini press, grill until the bread is toasted and the cheese is melted, about 3-4 minutes. If using a skillet, cover with a lid and toast until the cheese softens and the bread is golden.

  • 7

    Remove from heat, slice in half, and serve immediately.