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
Preheat oven to 350 degrees F.
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.
