The Better For You Breakfast Sandwich

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 tablespoons vinegar
• 4 whole wheat english muffins
• 4 slices low-fat cheese
• 4 slices low-sodium deli ham (thin slices)
• 4 large eggs
• 4 slices tomatoes
• olive oil
• 1/2 tablespoon dried oregano
• salt
• pepper

Recipe

• 1 preheat oven to 350°; fill a deep skillet of water to a depth of 4 inches; add in vinegar and bring to a steady simmer.
• 2 arrange halves of muffins (tops and bottoms)on a baking sheet; using a 3 inch round biscuit cutter, cut each slice into a round.
• 3 cut the cheese into 3-inch rounds using a round biscuit cutter.
• 4 place a slice of cheese on each of the bottom halves.
• 5 cut the ham into shreds or ribbons and place on top of the cheese.
• 6 transfer to the oven and bake until the cheese melts and top halves are toasted, about 4 minutes.
• 7 meanwhile, cut 4 slices from the tomato and spritz each slice with olive oil.
• 8 in a separate nonstick skillet over med-high heat, saute tomato slices for 1 minute on each side.
• 9 then, season with salt and pepper and dried oregano.
• 10 break one egg into a small bowl; hold the edge of the bowl close to the simmering water and gently tilt the bowl to pour the egg into the water; repeat with the remaining 3 eggs.
• 11 cook until the whites are solid and the yolk is still runny, about 3 minutes.
• 12 carefully remove the eggs one at a time with a slotted spoon; transfer to a plate with paper towels to drain.
• 13 remove the toasted muffin halves with cheese and ham from the oven and transfer to a plate.
• 14 place a slice of tomato on top of the ham and top with a poached egg.
• 15 season with salt and pepper and top with the other half of each muffin; serve immediately.