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®

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