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Asparagus, Prosciutto and Arugula Breakfast Sandwiches

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“Asparagus, prosciutto and arugula in a tender cheddar biscuit great way to indulge in a tasty, yet diabetic friendly breakfast. Exchanges: 1.5 starch, 2 carb., 1.5 medium-fat meat, 1 fat. From Spring 2013 Diabetic Living magazine.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a covered large saucepan cook asparagus in a small amount of boiling water 5 to 8 minutes or just until tender. Drain.
  2. Meanwhile, coat a large nonstick skilled with nonstick cooking spray. Heat over medium heat. Add eggs; cook 3 to 4 minutes or until whites are set and yolks start to thicken. Turn eggs over; cook 1 minute more or until desired doneness.
  3. Split each Cheddar Biscuit. Arrange arugula on bottoms of biscuits. Top with prosciutto. Drizzle with maple syrup. Top each sandwich with one-fourth of the cooked asparagus and one egg. If desired, springkle with black pepper. Top with biscuit tops.

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