Spend the morning with your family and enjoy a healthy breakfast to start the day off right!
Serves: 4
Calories per serving: 306
4 Whole wheat English muffins
4 Slices of low fat cheese
4 Deli thin slices of low sodium ham
4 Large eggs
4 Slices of tomato
Spritz of olive oil
½ Tbsp of dried oregano
Salt, to taste
Pepper, to taste
Preheat the oven to 350 degrees. Fill a large deep skillet of water to a depth of 4 inches and bring to a steady simmer.
Arrange the muffin halves on a baking sheet. Place the cheese slices on the bottom muffin halves. Place whole or cut into ribbons the ham and place on top of the cheese. Transfer to the oven and bake until cheese melts and top halves are toasted, about 4 minutes.
Cut 4 slices from the tomato and spritz each slice with olive oil. In a separate nonstick sauté pan over medium-high heat, sauté the tomato slices for 1 minute on each side and then season with salt, pepper, and dried oregano. Set aside.
Break one egg into a small bowl. Hold the edge of the bowl close to the simmering water and gently tilt the bowl to pour the egg into the water. Repeat with the remaining 3 eggs. Cook until whites are solid and the yolk is still runny, about 3 minutes. Carefully remove the eggs one at a time with a slotted spoon. Transfer to a plate with paper towels to drain.
Remove the toasted muffin halves with cheese and ham from the oven and transfer to a plate. Place a slice of sautéed tomato on top of the ribbons of ham and top with a poached egg. Season with salt and pepper and top with the other half of each muffin. Serve immediately.
This is an older recipe I have and I’m not sure where I originally got it from.
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