Email to Rick Ashford      

English Muffin Breakfast Sandwiches

Source of Recipe

*


Recipe Introduction

servings 4 points 5

List of 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 leaves
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)


Recipe

Preheat broiler.

Place muffin halves on baking sheet or broiler pan.

Combine yogurt, mustard and tarragon in small bowl; stir until well blended. Spread 1/4 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.



Nutrients per Serving
(1 topped muffin half)
Calories 233
Calories from Fat 35 %
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 233 mg
Carbohydrate 17 g
Fiber 1 g
Protein 18 g
Sodium 836 mg