Food & Nutrition

Prosciutto-Wrapped Melon and Hard-Boiled Egg Over Lemony Arugula

Andrew Purcell, Carrie Purcell

Makes 1 Serving

  • 1 large egg
  • 1/4 medium cantaloupe, peeled and cut in 4 wedges
  • 2ounces prosciutto (about 4 slices)
  • 1/2 lemon, zest (optional) and juice
  • 1/2tablespoon olive oil
  • 1teaspoon honey
  • Salt
  • Pepper
  • 3cups baby arugula, loosely packed
  • 3/4cup cooked hulled barley
  1. Fill a medium lid saucepan with 5 inches of water and bring to a boil. Carefully add egg, then reduce heat to low, cover, and cook 10 minutes. Place cooked egg in a bowl of ice water for 2 minutes, then carefully peel and slice thin.

  2. Wrap each melon wedge with a slice of prosciutto.

  3. In a bowl, whisk together zest (if desired), juice, oil, honey, and salt and pepper. Add arugula and barley, and toss to coat.

  4. Top with prosciutto-wrapped melon and sliced egg.

Nutrition Per Serving

500 calories
19g fat (5 g saturated)
58 g carbs
8 g fiber
28 g protein

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Self – Food