The Better for You Breakfast Sandwich |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Cook Yourself Thin; calories per serving-306 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:
1. 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.
2. Arrange halves of muffins (tops and bottoms)on a baking sheet; using a 3 inch round biscuit cutter, cut each slice into a round.
3. Cut the cheese into 3-inch rounds using a round biscuit cutter.
4. Place a slice of cheese on each of the bottom halves.
5. Cut the ham into shreds or ribbons and place on top of the cheese.
6. Transfer to the oven and bake until the cheese melts and top halves are toasted, about 4 minutes.
7. Meanwhile, cut 4 slices from the tomato and spritz each slice with olive oil.
8. In a separate nonstick skillet over med-high heat, saute tomato slices for 1 minute on each side.
9. Then, season with salt and pepper and dried oregano.
10. 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.
11. Cook until the whites are solid and the yolk is still runny, about 3 minutes.
12. Carefully remove the eggs one at a time with a slotted spoon; transfer to a plate with paper towels to drain.
13. Remove the toasted muffin halves with cheese and ham from the oven and transfer to a plate.
14. Place a slice of tomato on top of the ham and top with a poached egg.
15. Season with salt and pepper and top with the other half of each muffin; serve immediately.
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