Wednesday, August 22, 2012
Home-style Egg, Canadian Bacon and English Muffin Breakfast Sandwich
Since I am in the process of trying to lose some weight, here's my healthier version if you'd like to try. You probably don't need directions for this, but just in case there is a new cook reading this, here's the method.
Egg, Canadian Bacon and English Muffin Breakfast Sandwich
Inspired by the Egg McMuffin
I use the low calorie, whole wheat English Muffins. Toast the muffins. Butter lightly with a low-fat butter spread.
In a non stick skillet over medium low heat, add 1 scrambled egg. I push it around into somewhat of a circle as it cooks. Season with salt and pepper. Flip over to finish cooking. Place egg on the large half of the muffin. Warm thinly sliced Canadian bacon in the skillet and place on top the egg. I don't usually use cheese with these anymore, but this time I added about 1/2 ounce of shredded cheddar cheese on top and broiled it just until the cheese melted. Top with other half of muffin. Enjoy!