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Greatest plates · Breakfast
Prosciutto & Egg Breakfast Panini
A pressed breakfast sandwich done properly: folded omelette, salty prosciutto and melting mozzarella between sourdough, weighted in the pan until the outside crackles.
Serves 2Prep 10 minCook 10 minBreakfastEgg
Containsdairy · egg · gluten
KalaPlate Original
Protein 24%Carbs 24%Fat 52%
About 729 kcal a serve — 43 g protein, 44 g carbs, 42 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Make a flat omelette
OmeletteSeason the beaten eggs. Heat the olive oil in a non-stick frying pan over medium heat, pour in the egg and cook flat for 2-3 minutes until just set. Fold it in half, then in half again, and slide it out.
In the frying panCook →
3 min
Build the panini
BuildLay the folded omelette across two slices of sourdough. Top with the mozzarella, draped prosciutto, sliced tomato and basil leaves, then close each sandwich with a second slice.
On the boardBuild →
Press and toast
PressMelt the butter in the pan over medium heat. Cook the sandwiches for 3 minutes a side, pressing down hard with a second pan or a fish slice, until the bread is crisp and the mozzarella has run.
In the frying panPress →
6 min
Cook's noteThe weight is what makes it a panini rather than a toastie — press it the whole time it cooks, and cut it on the diagonal.
Estimated per serve
729 kcal · 43 g protein · 44 g carbs · 42 g fatestimates, within ~10%
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