English Muffin Breakfast Sandwiches the Editors of Publications International, Ltd.
English Muffin Breakfast Sandwich
Makes 4 servings
|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|
- 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.
|Serving Size:||1 topped muffin half|
|Saturated Fat||3 g|
|Total Fat||9 g|
|Calories from Fat||35 %|
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