Prosciutto, Egg and Cheese Croissant with Bitter Green Salad
Ingredients
- ¼ cup extra virgin olive oil
- 1½ Tbsp balsamic vinegar
- ½ tsp Dijon mustard
- ¼ tsp salt
- Freshly ground black pepper
- 2 croissants, split in half
- 2 Tbsp mayonnaise
- 2 eggs, over easy, scrambled or cooked as desired
- 2 oz Gruyere cheese, sliced thin or grated
- 4 slices Prosciutto
- 2 oz arugula
- ½ head radicchio, cored and cut into bite-size pieces
Instructions
- For the vinaigrette: Place the olive oil, vinegar, mustard, salt and black pepper into a lidded glass jar. Seal the top and shake until combined and the dressing looks creamy. Set aside.
- For the sandwich: Heat the oven to 325˚F. Place the croissants, cut sides down, on a baking sheet and toast until light golden brown. Spread each piece of croissant with mayonnaise. Place the egg, then the cheese and finally the prosciutto on the bottom halves of the croissant and then top prosciutto with remaining croissant half.
- For the salad: Place the arugula and radicchio in a mixing bowl and add about ¼ cup vinaigrette. Season with additional salt and pepper as desired and toss to combine. Serve each sandwich with salad.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
