Wednesday, February 4, 2009
Breakfast English Muffins
I got this picture from a blog called Journey with Joy. She has a great recipe for making your own English Muffins. Of course, I was attracted to this photo because of my love for blue willow dishes.
Whether you make your own muffins or use store bought, you can make a low fat breakfast muffin equal to, or better than, any you can find at a fast food restaurant.
Canadian bacon was new to me until a few years ago. It's fully cooked and is more like ham than bacon. It's heats very quickly and has a nice smoky flavor.
Here's the recipe for Breakfast English Muffins:
2 English muffins, split into halves and toasted
2 T. plain nonfat yogurt
1 T. spicy brown or Dijon mustard
1/2 t. dried tarragon or basil leaves
4 poached eggs, kept warm
4 large tomato slices (about 1/4 in thick)
4 slices Canadian bacon
2 (1 oz. each) slices reduced fat Swiss cheese, cut crosswise into halves or 1 cup (4 oz.) shredded part-skim mozzarella cheese
Preheat broiler.Place muffin halves on baking sheet or broiler pan.
Combine yogurt, mustard, and tarragon in a small bowl and stir until well blended.
Spread 1/4 of yogurt mixture evenly over each muffin half.
Top each muffin half with poached egg, tomato slice, and Canadian bacon.
Place under broiler about 4 inches form the heat source; broil 2 minutes.
Top each muffin with cheese slice half and broil 1 minute or until cheese begins to brown slightly.
Sprinkle with paprika, if desired.
Yield: 4 servings ( 1 muffin half each)
Total fat...9 g.
Sat. fat....3 g.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories