Asparagus, Prosciutto and Arugula Breakfast Sandwiches

• 12 asparagus spears, trimmed and halved crosswise
• 4 eggs
• 4 cheddar biscuits (Cheddar Biscuits from Diabetic Living)
• 1 cup baby arugula
• 4 very thin slices prosciutto
• 6 teaspoons pure maple syrup

1. In a covered large saucepan cook asparagus in a small amount of boiling water 5 to 8 minutes or just until tender.
2. Drain.
3. Meanwhile, coat a large nonstick skilled with nonstick cooking spray.
4. Heat over medium heat.
5. Add eggs; cook 3 to 4 minutes or until whites are set and yolks start to thicken.
6. Turn eggs over; cook 1 minute more or until desired doneness.
7. Split each Cheddar Biscuit.
8. Arrange arugula on bottoms of biscuits.
9. Top with prosciutto.
10. Drizzle with maple syrup.
11. Top each sandwich with one-fourth of the cooked asparagus and one egg.
12. If desired, springkle with black pepper.
13. Top with biscuit tops.

eggs, cheddar biscuits, baby arugula, maple syrup

Taken from www.food.com/recipe/asparagus-prosciutto-and-arugula-breakfast-sandwiches-498427 (may not work)