- 1
Ingredients
- 1 light Multigrain Thomas’ English muffin (or 2 slices light wheat bread)
- 2 slices center cut bacon
- 1 large egg, beaten (or substitute 1/4 cup liquid egg substitute)
- 2 mounded teaspoons light mayonnaise
- 2 leaves of lettuce
- 2 thin slices tomato
Preparation
Step 1
1.Spray a small skillet with nonstick cooking spray and place over medium heat.
2.Place bacon on a paper towel and microwave according to instructions on the package (usually about 2 minutes), or until desired crispiness.
3.While bacon is cooking, place English muffin halves in toaster. Pour the beaten egg into the preheated skillet and use a spatula to push the cooked portion to the center and allow uncooked egg to flow to the edges. As egg continues to cook, move to the center of the pan and shape to fit the size of the bread. When the just firm enough, flip and briefly cook second side. Remove from heat.
4.Spread mayonnaise evenly over each half of toasted muffin. Place a lettuce leaf on one muffin half. Add one slice tomato, then egg, bacon slices, then remaining tomato and lettuce. Top with second muffin half.
Per Serving:
Calories 260