This is a recipe I had never tried before but had seen many times. I finally tried it and LOVE it! Another one to add to my regular recipes I like to make for myself. You can make it for multiple people of course, but I made it for lunch for just me! It’s a bit hard for my little girls to eat a sandwich like this quite yet (they are 1 and 2 years old), so mama got to enjoy this one on her own! They got a yummy lunch surprise too, but I’ll show you that in a bit… First here’s the sandwich:
Shopping List: English Muffins (whole wheat), Eggs, 1 tomato, Canadian Bacon, fresh parsley, fresh chives, and 1 slice of cheese (optional… my addition to the recipe)
Staples you’ll need: Cooking spray and Butter (optional… another addition of mine)
Crack 1 whole egg and 1 egg white (per sandwich) into a bowl and whisk together well.
Slice 1 tomato (you need 1-2 slices per sandwich, depending on the size/ thickness of the tomato you buy)
Finely chop your parsley and chives (you need about 1 TBSP of each per sandwich). Mix the herbs together in a small ramekin or bowl.
Stir the herb mixture into the beaten eggs.
Cook the eggs omelet style (one serving at a time) in a small skillet or omelet pan. Click here (pictures) or here (video) for an omelet how-to. Heat your pan over medium-high heat and then spray it with cooking spray when you’re ready to add the eggs and the pan is hot. You’ll be folding the omelet into fourths, so keep this in mind when you’re reading or watching the omelet ‘how-to’ instructions. Don’t stress out about this omelet step… it doesn’t have to be perfect. The folding will hide any imperfections anyhow 🙂
Add your Canadian Bacon into the skillet right away. It will take only about a minute or so on each side to get slightly browned and heated through. While the bacon is cooking, toast your English Muffin. I spread a little butter on each half of mine to add a little flavor (I couldn’t do the dry muffin… healthy or not) 🙂
Now, assemble your sandwich!
Finally… take a bite!
See all those yummy layers?! DELICIOUS!
Click here for the official Healthy Breakfast Sandwich recipe!
I made a fruit smoothie along side for my girls and I:
10 strawberries (hulled… plus more for topping the cups as a garnish, if desired), 1 (6-oz) container blackberries, 1/2 cup frozen blueberries, a heaping 1/2 cup frozen peaches, 1 (6 ounce) container strawberry yogurt (I used Light & Fit Strawberry), 1/4 to 1/3 cup 100% orange juice (or freshly squeezed if you have oranges!)
Add all the ingredients to a blender, adding a little water or orange juice as needed to thin out the smoothie to your desired thickness.
I usually keep frozen fruits in my freezer and then I’ll just blend some together with whatever fresh fruits I have in the fridge to make a smoothie now and again. I always add in a little yogurt (usually vanilla or strawberry for a little sweetness or if I only have plain yogurt I’ll add a little honey to the smoothie for the sweetness!) Usually I just add in water to thin out the smoothie as needed, but when I have 100% fruit juice on hand I’ll add that in too to change things up a bit! Great tasting and great for you! (And a great way to get a healthy serving of fruit into your kiddo’s day!) 🙂
And my girls got french toast for their lunch as a special treat!
I use Ree Drummond’s French Toast batter recipe. You can click here for that!
I almost forgot… how much does the Healthy Egg Sandwich cost??
$2.65 per serving (or $3.00 per serving if you add in the cheese/butter!)
Happy Economical Eating!!