Egg Sandwiches
Author: 
Recipe type: Breakfast
Serves: 1
 
Weight Watchers Info: 8 PointsPlus per sandwich*
Ingredients
  • 1 Egg
  • 1-2 Tbs Milk (we use 1%)
  • Salt – optional
  • Pepper – optional
  • 1 English Muffin (original, sourdough, or wheat)
  • 1 Slice cheese (American, cheddar, fat free, whatever)
  • 1 Slice Canadian Bacon (or 2 slices lunch ham, or bacon, or whatever)
  • Mustard – optional ( Sweet Hot Mustard is our favorite, but ymmv…)
Instructions
Ramekin Method
  1. Toast English Muffin
  2. Coat 3-inch ramekin with non-stick spray or oil
  3. Break egg in ramekin
  4. Add milk, and a pinch of salt and pepper, if desired
  5. Mix eggs in ramekin
  6. Cover with paper plate, microwave 1 minute
  7. Place layer of Canadian bacon on egg
  8. Place layer of cheese on egg (fold corners for less meltage mess)
  9. Cover with plate again and microwave for 10-15 seconds (just enough to soften cheese without liquefying it)
  10. Place one side of toasted muffin on top of cheese in ramekin, and turn dish upside down on plate. Smack bottom of ramekin or use fork or knife to dislodge egg from ramekin if necessary
  11. Spread mustard on other half of toasted muffin, if you wish
  12. Place on top (bottom, really–I always turn it cheese side up to eat) of egg and eat!
Double Egg Cooker Method
  1. Toast English Muffin
  2. Coat egg cooking cups with non-stick spray or oil
  3. Break egg in bowl (only do one egg at a time initially)
  4. Add milk, and a pinch of salt and pepper, if desired
  5. Mix egg in bowl
  6. Pour mixed egg into cooking cup
  7. Repeat with other egg if doing two at once
  8. Close cooker lid, and microwave one minute for one egg, or 90 seconds for two
  9. Place toasted muffin half (or halves) on paper plate. Spread mustard on it if you wish now.
  10. Lay cooked egg cups on top of muffin halves. You may need to use a fork or knife to make the egg come out cleanly on the muffin.
  11. Place layer of Canadian bacon on egg
  12. Place layer of cheese on egg (fold corners for less meltage mess)
  13. Place half-sandwich(es) in microwave for 10-15 seconds (just enough to soften cheese without liquefying it)
  14. Place second muffin half on top of cheese and eat!
Notes
Ingredients are for one sandwich.

Gourmeting it up: You can use nice cheese, you can use prosciutto or some other fancy meat, and add some basil or other fresh herbs in the eggs to make it a bit less McDonald’s-ish.

Healthy cooking note: Colleen tells me that when we use whole wheat muffins, Canadian bacon, and fat free cheese, this counts as healthy and is a good source of protein for a day of hiking or other physical activity. I tend to believe her, but the proof will be when she retroactively edits this and adds the Weight Watchers Tag…

* Weight Watchers Notes: Points are the same for any type of English muffin, and for any single slice of standard cheese (regular, low fat, fat-free).
Recipe by The Taste Place at https://www.thetasteplace.com/easy-and-hearty-back-to-school-breakfast-home-made-mcmuffins/