Roasted Asparagus, Prosciutto & Egg Toast

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  • Ingredients
    1 large EGG
    4 spears fresh asparagus, rinsed, ends removed and discarded
    1 tsp. olive oil
    1 thick slice country white bread
    cooking spray
    2 thin slices prosciutto
    1 tsp. shredded Parmesan cheese

    Yields: 1 serving

  • Nutritional Information

    Per serving: 1/1 of recipe

    Calories: 334

    Total fat: 14 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 5 g

    Cholesterol: 212 mg
    Sodium: 859 mg
    Carbohydrates: 24 g
    Fiber: 3 g
    Sugar: 3 g
    Protein: 21 g
    Vitamin A: 104 mcg
    Vitamin D: 1 mcg
    Folate: 24 mcg
    Choline: 147 mg
    Calcium: 65 mg
    Iron: 3 mg
    Potassium: 255 mg

    This recipe is an excellent source of choline and protein, and a good source of vitamin A.

Directions

  1. PREHEAT oven to 450°F. PLACE asparagus on baking sheet. DRIZZLE with oil, turning spears to coat evenly. BAKE 7 to 10 minutes or until tender when pierced with a fork.

  2. Meanwhile, SPRAY a small skillet with cooking spray. SCRAMBLE egg according to personal preference for doneness.

  3. TOAST bread and WARM prosciutto in microwave oven or skillet.

  4. LAYER toast with asparagus and prosciutto. PLACE egg on top. SPRINKLE with cheese.

Insider Info

  • Substitute Swiss or cheddar cheese for the Parmesan.
  • A poached egg may be prepared instead of a scrambled egg to top the toast.