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Ingredients
- 1/2 light English muffin
- 1 large egg
- 1 slice extra-lean ham
- 1 tablespoon fat-free mayonnaise]
- 1 teaspoon Hellmann's/Best Foods Dijonnaise
- 1 teaspoon light whipped butter or light buttery spread, softened
- 1 teaspoon lemon yogurt (or plain yogurt with a squirt of lemon juice)
Preparation
Step 1
To make sauce, combine mayo, Dijonnaise, butter, and yogurt. Set aside.
Fill a medium pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent (but very low) boil is reached.
Gently pour the egg into the pot, and allow it to cook for 3 to 5 minutes (3 for a runnier egg, 5 for a very firm one), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up any excess water.
Heat ham and muffin (toast muffin, if desired).
Heat sauce in the microwave for about 20 seconds and give it a stir add more water if you prefer a thinner sauce). Top muffin with ham and egg, then cover with sauce.