Cheese and Egg English Muffin

Ingredients:

Method:

• Break the egg into a microwaveable cup  Poke few holes in the yolk and loosely cover the cup  Microwave this egg at medium-low setting for about 25-30 seconds until the egg is almost set.

• Cut the English muffin horizontally into half and keep aside.

• Heat a non-stick skillet over medium flame and coat lightly with cooking spray.

• Place the bacon slice in the skillet and cook each side for a minute or until it becomes light brown in color.

• Take the bottom half of the English muffin and spread the yoghurt-based spread on it.
  
  
  
  

• Top this with the cooked bacon and egg.

• Add a dash of ground black pepper over the egg and then put the cheese slice.
  
  
  
  

• Cover this with the top half of the English muffin and microwave at high for a few seconds till the cheese melts.

• Serve immediately while the cheese and egg muffin is still warm.
  

Nutritional Information:

Health Tips:

• This recipe is a lower fat version of the traditional English muffin with egg and cheese.

• Ideally a breakfast recipe, it provides a whooping 20.8 grams of protein which helps to keep you feeling full for longer and curbs hunger pangs.

• It is also a good source of calcium which is required to maintain bone health.

• The use of cooking spray and a yoghurt based spread are a good example of reducing intake of butter or margarine.

• The sodium content of this recipe however, is 711 grams which is very high.
  
  
  
  Thus it should be avoided by people with high blood pressure and heart ailments.

• To make it more healthy, substitute the muffin with 2 slices of low sodium multi grain wheat bread.
  
  
  
  (The sodium content of just the muffin is above 650mg due to preservatives used while processing!)

• Bacon can be omitted to make this dish vegetarian.

• Another variation of this recipe can be made by adding vegetables instead of bacon.