INGREDIENTS:1 croissant
2 eggs, scrambled
½-1 oz. Fontina cheese, sliced (1-2 slices)
1 oz. Prosciutto di Parma®, thinly sliced (2 slices) DIRECTIONS:Slice croissant lengthwise in half; place eggs on bottom half. Top eggs with Fontina cheese and Prosciutto di Parma. Cover with remaining croissant half. SERVINGS:1 sandwich From:Crestanello Gran Cafe Italiano, New York City PHOTO CREDIT:Photo Credit: Prosciutto di Parma®
