Prosciutto Breakfast Bake

1. Pre-heat over to 180C / 350°F.

2. Trim excess fat from prosciutto and lay into small lightly greased ramekin dish with fat end at the bottom and other end laying out to the side.

3. Crack egg into dish and carefully, top with diced capsicum and pepper (and onion if using) and fold prosciutto over the top.

4. Bake for 15 minutes for fairly soft yolks, around 20 if you like them firmer.

5. Serve over a slice of toast.

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Nutrient	Quantity
Total fats	4.755 g
Protein	6.28 g
Carbohydrates	0.36 g
Energy	71.5 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.024 g
Water	38.075 g
Aspartic acid	0.6645 g
Calcium, Ca	28 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	251.5 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Niacin	0.0375 mg
Vitamin A, RAE	80 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	0.41 g
Riboflavin	0.2285 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0135 g
Glutamic acid	0.8365 g
Sodium, Na	71 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1005 g
Total lipid (fat)	4.755 g
Manganese, Mn	0.014 mg
Proline	0.256 g
Fatty acids, total saturated 16:0	1.1155 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Choline, total	146.9 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	0.185 g
Serine	0.4855 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.4055 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	0.085 mg
Selenium, Se	15.35 g
Ash	0.53 g
Vitamin D	41 IU
Fatty acids, total saturated 18:1 undifferentiated	1.7055 g
Pantothenic acid	0.7665 mg
Phenylalanine	0.34 g
Copper, Cu	0.036 mg
Betaine	0.15 mg
Thiamin	0.02 mg
Retinol	80 g
Methionine	0.19 g
Iron, Fe	0.875 mg
Carbohydrate, by difference	0.36 g
Phosphorus, P	99 mg
Folate, total	23.5 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.25 mg
Fatty acids, total saturated 4:0	0.002 g
Alanine	0.3675 g
Cholesterol	186 mg
Valine	0.429 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0115 g
Fatty acids, total saturated 18:2 undifferentiated	0.7775 g
Glycine	0.216 g
Glucose (dextrose)	0.185 g
Fatty acids, total saturated 14:0	0.0165 g
Zinc, Zn	0.645 mg
Isoleucine	0.3355 g
Tocopherol, delta	0.03 mg
Fatty acids, total polyunsaturated	0.9555 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	0.543 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	270 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	23.5 g
Tryptophan	0.0835 g
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Fatty acids, total polyunsaturated 18:1 c	1.694 g
Fatty acids, total saturated 20:0	0.0015 g
Tyrosine	0.2495 g
Vitamin B-12	0.445 g
Vitamin K (phylloquinone)	0.15 g
Fatty acids, total saturated	1.563 g
Histidine	0.1545 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	1.829 g
Threonine	0.278 g
Folate, food	23.5 g
Fatty acids, total polyunsaturated 17:0	0.011 g
Vitamin D (D2 + D3)	1 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	4.5 g
Vitamin D3 (cholecalciferol)	1 g
Vitamin E (alpha-tocopherol)	0.525 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	6 mg
Lysine	0.456 g
Potassium, K	69 mg
Cystine	0.136 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red capsicum	2 teaspoons	0	0	0
Egg	1	71.5	0.36	4.755
Pepper	0	0	0	0
red onion	2 teaspoons	0	0	0
prosciutto	20	0	0	0