English Muffin Breakfast Sandwiches
English Muffin Breakfast Sandwich
YIELD Makes 4 servings
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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:
- Preheat broiler.
- Place muffin halves on baking sheet or broiler pan.
- 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.
- 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.
This recipe appears in: Casseroles & Dishes
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 |
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