Frico Fried Egg and Cheese Breakfast Sandwiches
Ingredients
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½ cup shredded Parmesan or Grana Padano cheese (2 oz.)
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4 eggs
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Salt and black pepper
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4 slices provolone cheese
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4 English muffins, split and toasted
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¼ cup thinly sliced dried tomatoes in olive oil
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1 cup baby arugula
Directions
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Heat a 12-inch griddle or nonstick skillet over low. Sprinkle Parmesan cheese into four 4-inch rounds onto hot griddle. Cook 1 minute or just until cheese begins to melt.
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Break eggs onto cheese rounds; sprinkle with salt and pepper. Cook 4 to 5 minutes or until egg whites are completely set and yolks are desired doneness. Top with provolone cheese; cook 3 minutes or until melted.
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Layer English muffin bottoms with dried tomatoes. Add eggs, arugula, and muffin tops. Serve immediately.
Nutrition Facts (per serving)
| 380 | Calories |
| 18g | Fat |
| 35g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 380 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 7g | 35% |
| Cholesterol 207mg | 69% |
| Sodium 760mg | 33% |
| Total Carbohydrate 35g | 13% |
| Total Sugars 3g | |
| Protein 19g | 38% |
| Vitamin C 0.8mg | 1% |
| Calcium 259mg | 20% |
| Iron 1.9mg | 11% |
| Potassium 132mg | 3% |
| Folate, total 53.5mcg | |
| Vitamin B-12 1mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.