HAPPY NEW YEAR! Hope everyone had a fun night celebrating – did anyone try out my appetizers for hosting a New Year’s party? Whether you stayed in or went out, if you celebrated a little too much, then I have the perfect hangover cure for you: The Breakfast Panini! When I made this for my sister she said it was one of her favourite things to have come from my blog thus far. SO I knew I had to share the recipe with you. It uses a combination of Italian flavours with breakfast classics and is the perfect way to step up your brunch game. Ready to start 2017 off with a bangin’ breakfast? Learn how to make it below!
Ingredients for breakfast panini
‘Foldit’ Flat Out wrap
2 slices of prosciutto
1 tablespoon roughly chopped basil
1 tablespoon ricotta cheese
1 large or 2 small tomatoes sliced
pinch of minced garlic
How to make the breakfast panini
Preheat the oven to 300F. Saute the tomatoes in a little bit of olive oil, garlic and basil, then set aside. Next fry the egg in a little bit of olive oil. You can make it over easy or over hard if you don’t like a runny yolk. I personally enjoy it runny, because it acts like a sauce! Once the egg is ready, quickly brown the prosciutto in the the frying pan for a couple of minutes on each side. Finally, toast the Flat Out wrap in the oven for about 5 minutes to warm it up.
To assemble the breakfast panini, lay the prosciutto first, top with the egg, tomato mixture and spread the ricotta cheese evenly on top. Sprinkle with extra basil if desired. Close the wrap and enjoy!
Hope this kicks off a wonderful new year for you! I can’t wait to bring you on many more adventures in my kitchen in 2017.