4 English muffins (Thomas Whole Grain, 100% Whole Wheat)
2 tsp. Dill, fresh, chopped
Frank's hot sauce
Fresh cracked pepper
8 tsp. reduced fat shredded Cheddar cheese
Cut each English muffin in half, toast, and then spray each side with a few squirts of spray butter; set aside. Meanwhile, heat a small saucepan to medium low heat. Place a round cookie cutter or biscuit cutter in the center of the pan and spray the entire inside with non stick cooking spray. Crack an egg into the center.
Take a fork and puncture the yolk, and stir within the cutter. Sprinkle with a pinch of salt and pepper, add a few dashes of hot sauce (which is optional) and a few drops of yellow mustard. Sprinkle with a pinch of fresh dill. Cover with a lid and let the egg cook for about 2-3 minutes. Gently press down on the top slightly to make sure the egg is cooked and remove the cookie cutter.
To each bottom half of the muffin, sprinkle with about 2 tsp. of cheese. Place the egg when cooked on top of the cheese and add the top half of the muffin. They are fantastic and taste very similar to a deviled egg!
(Each sandwich is 5 WW points)