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.
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
Preheat a skillet or panini press over medium heat.
Lightly brush one side of each bread slice with extra virgin olive oil.
In a small non-stick skillet, cook the prosciutto slices until they become crisp, about 2-3 minutes per side. Remove and set aside.
In the same skillet, cook the eggs to your preference (sunny-side up or over-easy) while seasoning lightly with salt and pepper.
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.
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.
Remove from heat, slice in half, and serve immediately.