English Muffin Breakfast Sandwiches Recipe
Ingredients
| 2 English muffins, split into halves and toasted | ||
| 2 tablespoons plain nonfat yogurt | ||
| 1 tablespoon spicy brown or Dijon mustard | ||
| 1/2 teaspoon dried tarragon or basil leaves | ||
| Canadian bacon slice | 4 | |
| Tomato slices | 4 Large | |
| Swiss Cheese slice | 2 , shredded | |
| 4 poached eggs, kept warm | ||
Directions
1. Preheat broiler.
2. Place muffin halves on baking sheet or broiler pan.
3. Combine yogurt, mustard and tarragon in small bowl; stir until well blended. Spread 1/4 of yogurt mixture evenly over each muffin half. Top each muffin half with Canadian bacon and tomato slice.
4. Top each tomato slice with cheese slice half. Place under broiler about 4 inches from heat source; broil 1 minute or until cheese begins to brown slightly. Top with poached eggs. Sprinkle with paprika, if desired.
2. Place muffin halves on baking sheet or broiler pan.
3. Combine yogurt, mustard and tarragon in small bowl; stir until well blended. Spread 1/4 of yogurt mixture evenly over each muffin half. Top each muffin half with Canadian bacon and tomato slice.
4. Top each tomato slice with cheese slice half. Place under broiler about 4 inches from heat source; broil 1 minute or until cheese begins to brown slightly. Top with poached eggs. Sprinkle with paprika, if desired.
Chef
