Friday, February 6, 2015

Egg Meat 'n' Cheese English Muffin

McDonald' your heart out!


2 English Muffins (Thomas Original Whole Grain)
2 eggs
1/4 c. Sargento Reduced Fat Shredded Mild Cheddar Cheese
2 slices Hormel Canadian Style Bacon
20 sprays of Parkay Vegetable Oil Spray
*Frank's hot sauce optional

Slice the English Muffins in half and toast in a toaster. Spray each slice with 5 sprays of the butter. On two slices, spread out 1/8 c. shredded cheese and set aside. Heat a small skillet to medium heat and place a round metal cookie cutter that has been sprayed with non stick cooking spray in the middle. Crack an egg inside, break the yolk with a fork and add salt and pepper. (You could skip this and just cut the egg to fit the English muffin if you wanted). Add a few dashes of hot sauce if you are brave.

Wait 2 or 3 minutes and slide the spatula underneath the whole thing, egg, cookie cutter and all.Flip over with the spatula.(This is where the cooking spray on the entire inside of the cookie cutter comes into play, the egg just slides right down and doesn't stick!) Wait a few more minutes until the other side is cooked and slightly golden brown, and remove the cookie cutter. Press down slightly with the spatula to make sure everything is cooked on the inside. Then place on top of the cheese on the English muffin half. Add a slice of Canadian bacon to each egg and top off with the other English muffin half. Just as good as the one from McDonald's, half the grease, and it feels like double the size! 

(Makes 2 sandwiches, 7 WW points per sandwich.)

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