Posted by: 4whateveritsworth | October 11, 2011

Another Wholesome Breakfast: Egg Sandwich on a Multi Grain English Muffin


This recipe, a personal favorite, is quick and easy to make, satisfying, nutritious and delicious.  For me, it’s a power breakfast, especially when I know I have a full day ahead of me.

An egg sandwich

1 whole wheat English muffin (or Thomas’ Light Multi Grain – high in fiber, low in fat and only 100 calories per muffin)
1 or 2 eggs (or 1 egg plus 2 whites)
1 piece of low-fat cheese
Salt and pepper, turmeric (optional)

Toast the English muffin. Cook the egg(s) to your liking. Either scramble the egg(s) (directly in the pan) or gently break a whole egg in the pan and cook it sunny side up, until well done. Once you have flipped the egg, add the piece of cheese to the top of the egg, allowing it to melt. Transfer the egg to the muffin. Serve the egg sandwich with a piece of fruit for a filling meal. Or, you can always add some veggies to the sandwich.

This sandwich will really make you want to have breakfast before heading out for the day; your mother will be so proud.

Until my next post, 4 whatever it’s worth…..

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