Breakfast Muffin with Ham and Egg
Believe it or not, you can enjoy all the flavor of a breakfast muffin with ham and egg without the high fat and calories that come in the fast-food version. Make your own at home - it's a lower-calorie alternative that's just as tasty!
Preparation Time10 min
Cooking Time10 min
Ingredients
- 1/2 multi-grain English muffin
- 1 egg
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt, if desired
- 1 slice lean ham
- 4 tablespoon fat-free mayonnaise
- 1 teaspoon Dijonnaise
- 1 teaspoon low-calorie buttery spread, softened
- 1 teaspoon lemon yogurt
- 1 large tomato slice
Instructions
- Combine mayonnaise, Dijonnaise, yogurt and buttery spread and set aside.
- Fill a medium-sized pot with 2 inches of water and boil.
- Once water boils, lower the temperature until a very low boil is reached.
- Crack the egg into a dish, then pour into the water.
- Allow to cook 3-5 minutes.
- Carefully remove the egg with a spatula.
- Soak up excess water with paper towel.
- Toast the English muffin and microwave ham.
- Microwave the sauce for 20 seconds.
- Put egg, ham and tomato on muffin and top with the sauce.