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English Muffin Breakfast Sandwich
Yield: Makes 4 servings
Ingredients:
2
English muffins, split into halves and toasted
2
tablespoons plain fat-free yogurt
1
tablespoon spicy brown or Dijon mustard
1/2
teaspoon dried tarragon or basil
4
slices Canadian bacon
4
large tomato slices (about 1/4 inch thick)
2
slices (1 ounce each) reduced-fat Swiss cheese, cut crosswise into halves
4
poached eggs, kept warm
Paprika (optional)
Preparation:
1.
Preheat broiler.
2.
Place muffin halves on baking sheet or broiler pan.
3.
Combine yogurt, mustard and tarragon in small bowl; stir until well blended. Spread one-fourth of yogurt mixture evenly over each muffin half. Top each muffin half with Canadian bacon and tomato slice.
4.
Top each tomato slice with cheese slice half. Place muffin halves on broiler pan; broil 4 inches from heat source 1 minute or until cheese begins to brown slightly. Top with poached eggs. Sprinkle with paprika, if desired.
Nutritional Information:
| Serving Size: 1 topped muffin half | |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Cholesterol | 233 mg |
| Saturated Fat | 3 g |
| Total Fat | 9 g |
| Calories from Fat | 35 % |
| Calories | 233 |
| Protein | 18 g |
| Sodium | 836 mg |
Dietary Exchange:
| Meat | 2-1/2 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in:
Casseroles & Dishes
