The Mack Muffin

By surethingjoemayo

Yummy breakfast option, clean eating.

Calories: 243
Total Fat: 8.5g
Sat: 3g
Carbs: 31g
Fiber: 5.5 g
Sugars: 8g
Protein: 14g
Sodium: 416mg
Cholesterol: 216 mg

Ingredients

• White vinegar, as needed
• 1 large egg
• olive oil cooking spray
• 1 cup spinach
• 1 GF english muffin
• 1 tbsp light cream cheese
• 1 slice tomato
• sea salt & fresh ground pepper
• 1 tsp Sriracha pepper sauce

Details

Servings 1
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Bring a large, deep saucepan with at least 5 cups of water to a boil. Add about 1 tsp vinegar for every cup of water. (taste to make sure the amount is correct-vinegar should be barely noticeable). Lower heat to a slow simmer. Carefully crack egg into a teacup or large ladle. Lower teacup or ladle into water and pour egg out as gently as possible, careful not to break yolk. Egg white will firm in water and turn white. Cook until egg white is formed and set and yolk begins to thicken but is not hard, 3 to 4 minutes. Remove egg with slotted spoon and set aside.

2. Heat a medium nonstick pan over medium heat and mist with cooking spray. Once pan is hot, add spinach and saute for 1 to 2 minutes, until slightly wilted. Remove spinach from pan and set aside.

3. Toast english muffin. To assemble, spread 1/2 tbsp cream cheese on each half of english muffin, then add poached egg and tomato. Season with salt and pepper and finish with hot sauce.