Poached Egg Muffin Sandwiches
Let the kids help make this meal. After you've placed the cooked eggs on the muffins, they can do everything else.
Servings: 4
Ingredients:
| 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% |
-
4 eggs
4 English muffins, split
2 tbsp (25 mL) butter, softened
Pinch each salt and pepper Pinch
4 slices cheese
4 slices Black Forest ham
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.
Additional Information
Source
Canadian Living Magazine: April 2004
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