Ingredients
4 pasteurized large eggs
 Cooking spray
4 teaspoons commercial pesto
4 teaspoons water
4 multigrain English muffins, lightly toasted
1 ounce very thin slices prosciutto
1/4 teaspoon freshly ground black pepper
Preparation
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (8-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 4 minutes or until yolk is just set or until desired degree of doneness. Remove custard cups from water.
Combine pesto and 4 teaspoons water. Spread 1 teaspoon pesto mixture on cut side of each of 4 English muffin halves. Divide prosciutto evenly among 4 English muffin halves.

Run a small rubber spatula around outside edge of each custard cup; slide 1 egg onto each muffin half. Sprinkle eggs evenly with pepper, and drizzle each egg with 1 teaspoon remaining pesto mixture. Top with remaining muffin halves, cut side down. Serve immediately.

Yield
4 servings (serving size: 1 sandwich)

Nutritional Information
CALORIES 270(31% from fat); FAT 9.4g (sat 2.7g,mono 3.9g,poly 1.2g); PROTEIN 15.2g; CHOLESTEROL 219mg; CALCIUM 194mg; SODIUM 522mg; FIBER 2g; IRON 3.2mg; CARBOHYDRATE 31.5g

Maureen Callahan , Cooking Light, APRIL 2007