Hello dear Today, we wanted to offer you a way to prepare Bacon, Cheddar, and Egg-Topped English Muffins, which is prepared in a very easy and delicious way, leaving you with the preparation method.
2 large eggs
1 teaspoon canola oil
2 (1-ounce) slices Canadian bacon
1 whole wheat English muffin, split and toasted
2 (¾-ounce) slices fat-free Cheddar cheese
Snipped fresh chives
Black pepper
1. Fill medium skillet with 1½ inches of water and bring to boil. Reduce heat so water is barely simmering.
2. Break each egg into small cup. Slip eggs, one at time, into water. Cook until yolks just begin to set, about 2 minutes. Using slotted spoon, transfer eggs to paper towels to drain.
3. Pour out water and wipe out skillet. Add oil to skillet and set over medium-high heat. Add Canadian bacon and cook until heated through, about 1½ minutes on each side.
4. Place muffin half on each of 2 plates and top each with slice of Cheddar. Top each with 1 slice of bacon and 1 egg. Sprinkle with chives and pepper.
PER SERVING (1 topped muffin half): 243 Cal, 10 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 230 mg Chol, 877 mg Sod, 17 g Total Carb, 2 g Fib, 20 g Prot, 265 mg Calc.
Cook’s Note
Top each muffin half with a tomato slice or a few slices of roasted red bell pepper (not oil-packed) before adding the Cheddar, bacon, and egg.
2 large eggs
1 teaspoon canola oil
2 (1-ounce) slices Canadian bacon
1 whole wheat English muffin, split and toasted
2 (¾-ounce) slices fat-free Cheddar cheese
Snipped fresh chives
Black pepper
1. Fill medium skillet with 1½ inches of water and bring to boil. Reduce heat so water is barely simmering.
2. Break each egg into small cup. Slip eggs, one at time, into water. Cook until yolks just begin to set, about 2 minutes. Using slotted spoon, transfer eggs to paper towels to drain.
3. Pour out water and wipe out skillet. Add oil to skillet and set over medium-high heat. Add Canadian bacon and cook until heated through, about 1½ minutes on each side.
4. Place muffin half on each of 2 plates and top each with slice of Cheddar. Top each with 1 slice of bacon and 1 egg. Sprinkle with chives and pepper.
PER SERVING (1 topped muffin half): 243 Cal, 10 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 230 mg Chol, 877 mg Sod, 17 g Total Carb, 2 g Fib, 20 g Prot, 265 mg Calc.
Cook’s Note
Top each muffin half with a tomato slice or a few slices of roasted red bell pepper (not oil-packed) before adding the Cheddar, bacon, and egg.
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