- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 305
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 5 g
- Sugar
- 52 g
- Protein
- 14 g
- Cholesterol
- 26 mg
- Sodium
- 1133 mg
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 305
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 5 g
- Sugar
- 52 g
- Protein
- 14 g
- Cholesterol
- 26 mg
- Sodium
- 1133 mg
Ingredients
Directions
- Halve and seed the honeydew melons. Cut 2 (1/4-inch) slices from each honeydew melon half. Shape the honeydew slices to look like the egg white of a sunny-side-up egg. Slice the cantaloupe in half and use a melon scoop or a measuring tablespoon to carve out 4 "yolks".
- Trim the melon balls to resemble yolks. Assemble "eggs" and position 2 strips of prosciutto "bacon" alongside them. Garnish with parsley and serve immediately, or refrigerate. For the best contrast, use solid-color plates that are neither white nor yellow.
