Prosciutto & Egg on Toast
198 reviewsFor apéro, a main, a starter or a snack...top some toast any time of day!
Ingredients
Utensils
Stovetop, Pot (small), Toaster
recipe
Step 1
In a pot of boiling water, cook the eggs for 9 min.
Step 2
Toast the slices of bread.
Step 3
Spread the cream cheese on the toast and top with prosciutto.
Step 4
When the eggs are done, plunge them in cold water to stop the cooking, then peel.
Step 5
Cut the eggs in half and place them on the toasts.
Step 6
Serve the toasts with a lamb's lettuce (mâche) salad, dressed with vinaigrette.
Nutrition facts
Average estimated amount for one serving
| Energy | 532 cal. |
| Fat | 29 g |
| Carbohydrates | 45 g |
| Protein | 24 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Prosciutto & Egg on Toast" contains 532 Energy, 29 g of Fat, 45 g of Carbohydrates, 24 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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