EGG AND PROSCIUTTO BISTRO BREAKFAST SANDWICH(healthy organic breakfast )

EGG AND PROSCIUTTO BISTRO BREAKFAST SANDWICH
Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 20 min
Ingredients
8  large flaky biscuits, split 
1/4 pound prosciutto, julienne cut 
1 tablespoon unsalted butter 
6  large organic eggs 
1/3 cup milk 
1/4 cup apricot preserves 
1/2 teaspoon black pepper 
1/8 teaspoon ground nutmeg 
1/2 cup herb and garlic spreadable cheese, (such as Boursin) 
1 package Simply Organic Mushroom Sauce Mix 
1 box (9 ounces) frozen spinach, thawed and squeezed of water or 1 cup 1 cup steamed baby or regular spinach, drained and squeezed
 orange slices for garnish 
Directions
Preheat oven to 350 degrees. 

Place biscuits on a cookie sheet and warm through in oven for 7 minutes.

Meanwhile, in a non-stick sauté pan, brown the prosciutto over medium heat; do not over-brown. Remove prosciutto to plate. 

In same sauté pan, melt the butter. In bowl, whisk together the eggs and milk pour them into the sauté pan. Cook eggs until set, about 7 to 10 minutes, stirring often. Remove pan from heat.

In a small sauté pan, over low heat, heat the apricot preserves, pepper, nutmeg, spreadable cheese and Mushroom Sauce Mix until runny and warmed through, about 2 to 3 minutes.

Assemble each Breakfast Sandwich by placing a layer of prosciutto on each biscuit bottom, followed by one heaping spoonful of spinach and two spoonfuls of eggs. Top with mushroom sauce and a biscuit top.

Serve garnished with an orange slice. 
Featuring
MUSHROOM SAUCE MIX

This creamy rich sauce makes classic mushroom gravy or sauce, depending on your needs. A quick, easy and delicious addition to dinner.

 for more recipe u want to share mail me at jainr2247@gmail.com

for see this recipe in different language like spanish, french, hindi, urdu, chinese click on the link belowhttp://anyrecipeuwantshare.webs.com/breakfast