© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Cuisine at Home, Feb 2005
Servings: 2 sandwiches
Think of this as a reputable take on a fast food breakfast sandwich — as quick as the drive-thru and much better tasting!
4 slices white or wheat sour dough bread, ½-inch thick
2 tablespoons whole grain mustard
2 ounces Havarti cheese, thinly sliced
2 ounces prosciutto, thinly sliced
2 teaspoons Parmesan cheese, grated
1 teaspoon milk
1 teaspoon fresh chives
1 teaspoon unsalted butter
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.
Beat eggs, Parmesan, milk and chives in a small bowl.
Melt butter in a 10-inch nonstick skillet over medium-high heat; when foam subsides, add eggs. Cook until just set, pulling the eggs to center of the pan with a rubber scraper, then tilting pan to fill holes with liquid. Slice "omelet" onto a plate, cut in half, and place halves on the prosciutto. Top with remaining bread slices, buttered side up.
Toast the sandwiches on both sides in a skillet or panini press.