Poached Egg Muffin Sandwiches
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 369 |
| pro | 20 g |
| total fat | 18 g |
| sat. fat | 9 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 255 mg |
| sodium | 972 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 20 |
| vit A | 19 |
| folate | 46 |
Let the kids help make this meal. After you've placed the cooked eggs on the muffins, they can do everything else.
Ingredients
Preparation
Pour enough water into large shallow saucepan to come 2 inches (5 cm) up side; bring to boil. Reduce heat to simmer. Break eggs, 1 at a time, into small dish; gently slip eggs into water. Cook until yolks are soft and whites are firm, 3 to 5 minutes. Remove with slotted spoon and blot bottom of spoon on towel.
Meanwhile, under broiler or in toaster oven, toast English muffins until golden, about 1 minute. Spread with butter.
Place 1 egg on each of 4 muffin halves. Sprinkle with salt and pepper. Add cheese and ham. Top with remaining halves.
Source : Canadian Living Magazine: April 2004
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