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
Paprika (opt.)

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.
Carb........17 g.
Sodium......836 mg.
Fiber.........1 g.

If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories


Mildred said...

Sounds like a very good brunch! I can't wait to purchase the ingredients needed to put this together. Thanks and enjoy your day.

Janee said...

Thank you, that sounds delicious!

sexy said...
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