The Better for You Breakfast Sandwich
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 313.3
- Total Fat: 13.1 g
- Cholesterol: 234.0 mg
- Sodium: 682.4 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 4.9 g
- Protein: 20.9 g
View full nutritional breakdown of The Better for You Breakfast Sandwich calories by ingredient
Introduction
This is the first recipe in the "Cook Yourself Thin" Cookbook. Serves 4. Calories as stated in book 306. This is the first recipe in the "Cook Yourself Thin" Cookbook. Serves 4. Calories as stated in book 306.Number of Servings: 4
Ingredients
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2 tbsp white vinegar
4 whole wheat English Muffins
4 slices of low-fat cheese
4 deli-thin slice low sodium ham
4 large eggs
4 slices tomato
Spritz of olive oil
1/2 tbsp dried oregano
Salt, to taste
Pepper, to taste
Directions
1. Preheat the oven to 350 degrees. Fill a large, deep skillet of water to a depth of 4 inches. Add vinegar and bring to a steady simmer.
2. Arrange the muffin halves on a baking sheet and using a round biscuit cutter, cut each slice into a round. Cut the cheese slices into 3-inch rounds using a round biscuit cutter. Place a slice of cheese on each of the bottom halves. Cut the slice of ham into shreds or ribbons and place on top of the cheese. Transfer to the oven and bake until cheese melts and top halves are toasted, about 4 minutes.
3. Meanwhile, cut 4 slices from the tomato and spritz each slice with some olive oil. In a separate nonstick saute' pan over medium-high heat, saute' the tomato slices for 1 minute on each side. Then season with salt, pepper, and dried oregano. Set aside.
4. Break one egg into a small bowl. Hold the edge of the bowl close to the simmering water and gently tilt the bowl to pour the egg into the water. Repeat with the remaining three eggs. Cook until whitesaresolid and the yolk is still runny, about 3 minutes. Carefully remove teh eggs one at a time with a slotted spoon. Transfer to a plate with paper towels to drain.
5. Remove the toasted muffin halves with cheese and ham from the oven and transfer to a plate. Place a slice of saute'ed tomato on top of the ribbons of ham and top with a poached egg. Season with salt and pepper and top with the other half of each muffin. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ARIANNA73.
2. Arrange the muffin halves on a baking sheet and using a round biscuit cutter, cut each slice into a round. Cut the cheese slices into 3-inch rounds using a round biscuit cutter. Place a slice of cheese on each of the bottom halves. Cut the slice of ham into shreds or ribbons and place on top of the cheese. Transfer to the oven and bake until cheese melts and top halves are toasted, about 4 minutes.
3. Meanwhile, cut 4 slices from the tomato and spritz each slice with some olive oil. In a separate nonstick saute' pan over medium-high heat, saute' the tomato slices for 1 minute on each side. Then season with salt, pepper, and dried oregano. Set aside.
4. Break one egg into a small bowl. Hold the edge of the bowl close to the simmering water and gently tilt the bowl to pour the egg into the water. Repeat with the remaining three eggs. Cook until whitesaresolid and the yolk is still runny, about 3 minutes. Carefully remove teh eggs one at a time with a slotted spoon. Transfer to a plate with paper towels to drain.
5. Remove the toasted muffin halves with cheese and ham from the oven and transfer to a plate. Place a slice of saute'ed tomato on top of the ribbons of ham and top with a poached egg. Season with salt and pepper and top with the other half of each muffin. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ARIANNA73.
Member Ratings For This Recipe
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SHAZZANA2012
