This nutrient packed breakfast sandwich has a runny egg, kale, prosciutto, and parmesan cheese on an English muffin. It’s a level up from the traditional bacon, egg, & cheese without much additional effort.
“I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this kale & runny egg breakfast sandwich recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.”
This recipe was originally posted on my old blog, Be Truly Nourished, but it’s so good it couldn’t be lost in the transition. So here you go!
A bit about Davidson’s Safest Choice Eggs:
I thought about and planned a great recipe for this contest for a while. I wanted to make a recipe that used undercooked or raw eggs since you can’t usually safely do this with regular eggs. But these Davidson’s Safest Choice eggs have been pasteurized in a warm bath, so the harmful salmonella bacteria are killed! You can’t often find that in other store bought whole eggs. (click here to check out their pasteurization process) So if you’re going to make a hollandaise sauce, undercooked eggs to eat, a caesar dressing, cookie dough, ice cream or anything else with undercooked or uncooked eggs, these Davidson’s Safest Choice eggs are your best bet to stay food safe. Even if you’re going to just down a whole dozen Gaston-style, you’re good to go (food safety wise at least).
One of my favorite breakfasts growing up was a homemade McDonalds egg McMuffin sandwich. Complete with 2 slices of American cheese. I LOVE American cheese, not because it’s “healthy” (sorry had to), but because it’s so tasty. It melts so well, is creamy, and is flavorful enough to top an egg, burger, steak sandwich, or your finger I guess. I don’t eat many highly processed foods any more, but this is one of my guilty pleasures. But I don’t feel guilty about it. It’s nothing I would ever call healthy (again), but it’s something I call delicious & that’s good enough for the occasional treat.
When I received my coupons for Davidson’s Safest Choice eggs, I knew I had to make an ooey gooey runny egg breakfast sandwich. Instead of sticking to the traditional sandwich, I reverted back to one of those bomb “clean out your fridge” dinners (eggs + kale + onions + prosciutto + our rosemary infused balsamic vinaigrette) and combined those two worlds to find magic only. What else would you have expected? So, with that said, this kale & runny egg breakfast sandwich is a health-ified breakfast sandwich complete with a hearty dose of kale, a whole wheat English muffin, and a sprinkle of parmesan cheese.
Kale and Runny Egg Breakfast Sandwich
- cutting board
- rubber spatula
- Small fry pan
- Toaster (optional)
- 1 Davidson’s Safest Choice Egg
- 2 leafs Kale chopped
- 1/8 whole Onion chopped
- 1 small clove Garlic chopped
- 1 slice Prosciutto
- 1 Whole wheat English muffin
- sprinkle parmesan cheese
- Sautee chopped garlic and onions until translucent, about 5 minutes
- Add kale and sautee until softened
- Remove kale mixture, brown prosciutto, about 1 minute. Remove from pan upon desired brownness
- Crack egg over pan, fry until white is bubbling and yolk is soft
- While egg is cooking, toast English muffin
- Build sandwich, sprinkle parmesan and fresh ground pepper
- You can use regular eggs, but know that there’s always a risk by eating undercooked eggs.
- Use a regular English muffin or bagel for this sandwich
- Add other veggies that you have on hand