Peppered Turkey & Egg Breakfast Sandwich
- Olive oil spray
- 2 large egg whites
- 1 light multigrain English muffin
- 1 slice (¾ ounce) 2% milk American cheese
- 1 ounce thinly sliced or shaved extra-lean deli peppered turkey
Instructions:
Feel free to swap in Canadian bacon, extra-lean smoked ham, or even light salami—it’s delicious with any of them.
- Lightly mist a 3 ½ or 4-inch diameter ramekin or microwave-safe bowl with spray. Add the egg whites.
- Toast the English muffin in a toaster or under the broiler.
- Microwave the egg in 30-second intervals on low until it is no longer runny. Use a butter knife to loosen the egg “patty” from the ramekin. Assemble the sandwich by placing the bottom half of the English muffin, inside up, on a serving plate. Top it with the cheese, the egg, the turkey, and then the top half of the muffin. Serve immediately.