The Better for You Breakfast Sandwich
- Ready In:
- 38mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons white vinegar
- 4 whole wheat English muffins
- 4 slices low-fat cheese
- 4 slices low-sodium deli ham (thin slices)
- 4 large eggs
- 4 slices tomatoes
- olive oil
- 1⁄2 tablespoon dried oregano
- salt
- pepper
directions
- Preheat oven to 350°; fill a deep skillet of water to a depth of 4 inches; add in vinegar and bring to a steady simmer.
- Arrange halves of muffins (tops and bottoms)on a baking sheet; using a 3 inch round biscuit cutter, cut each slice into a round.
- Cut the cheese into 3-inch rounds using a round biscuit cutter.
- Place a slice of cheese on each of the bottom halves.
- Cut the ham into shreds or ribbons and place on top of the cheese.
- Transfer to the oven and bake until the cheese melts and top halves are toasted, about 4 minutes.
- Meanwhile, cut 4 slices from the tomato and spritz each slice with olive oil.
- In a separate nonstick skillet over med-high heat, saute tomato slices for 1 minute on each side.
- Then, season with salt and pepper and dried oregano.
- 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 3 eggs.
- Cook until the whites are solid and the yolk is still runny, about 3 minutes.
- Carefully remove the eggs one at a time with a slotted spoon; transfer to a plate with paper towels to drain.
- Remove the toasted muffin halves with cheese and ham from the oven and transfer to a plate.
- Place a slice of tomato on top of the ham and top with a poached egg.
- Season with salt and pepper and top with the other half of each muffin; serve immediately.
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