Vegetable Prosciutto & Egg Bagel Sandwich
Created by Chef Corey Fletcher
2 Slices Prosciutto
1 Large Egg
½ tsp Sliced Fresh Chives
1 Tbsp Crumbled Goat Cheese
Salt and pepper to taste
1 Tbsp Extra Virgin Olive Oil
¼ C Diced Cremini Mushrooms
¼ C Diced Asparagus
¼ C Chopped Baby Kale
2. Lightly scramble the egg in a small bowl, fold in the chives and goat cheese, season with salt and pepper, set aside.
3. Heat olive oil in a nonstick pan over medium heat, add the mushrooms, asparagus and baby kale and cook stirring occasionally, about 3 minutes.
4. When the asparagus is al dente and the kale is wilted add the egg mixture to pan. Cook until the egg is firm and the goat cheese is melted, about 1–2 minutes.
5. Place the scramble mixture on top of the prosciutto and top with the remaining half of the Thomas’® Everything Bagel.