Description
English muffins layered with prosciutto and provolone, topped with an egg, and baked. Super fast meal for breakfast, lunch, or dinner!
Ingredients
- 2 whole Whole Wheat English Muffins, Halved
- 4 ounces, weight Prosciutto Thinly Sliced
- 4 ounces, weight Provolone, Thinly Sliced
- 4 whole Eggs
- 6 cups Mixed Salad Greens
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon Honey
- 1 Tablespoon Olive Oil
- 1 pinch Salt
Preparation
Preheat the oven to 375 F. Spray a muffin pan with non-stick cooking spray (see note).
Gently push one half of each English muffin, nooks and crannies side up, into 4 of the prepared muffin cups. Lay 1 ounce of prosciutto over each muffin half. Top the prosciutto with the cheese.
Crack an egg over each slice of cheese. You may need to use your fingers to press the cheese down in the pan a little; in a standard muffin pan the egg will spill out a little. It’s fine.
Bake for 15-20 minutes. 20 minutes will give you a baked egg, “over well”. I lean more towards a runny yolk so 15 minutes was perfect for me.
While the eggs bake place the mixed greens in a salad bowl.
In a small dish whisk together the red wine vinegar, honey, olive oil, and salt. Toss the dressing with the greens and portion 1/4 of it onto each of 4 plates.
When the baked eggs are done, gently use a fork to lift them from the muffin pan and place them on top of the greens (you may need to use a knife to loosen them around the edges, especially if you had lots of egg overflow). Serve!
Note: I used a standard-sized muffin pan. The smaller halves of the English muffins fit nicely but the larger halves weren’t so cooperative. I made it work and loved the results, but it was imperative that I sprayed the whole muffin pan (the bottom, sides and even the top). That way the eggs that spilled out didn’t stick to everything. If you have a jumbo muffin pan it would work great here!
This recipe was originally found at Bibi’s Culinary Journey. Hers is slightly different than mine but equally delicious!
