Sunrise Egg Muffins

4 Servings

prep. time 5 min.

cook time 5 min.

Print Version

Nutrients per Serving

Calories

286

Fat

14 g

Saturated Fat

3 g

Trans Fat

0 g

Sodium

449 mg

Carbohydrate

31 g

Fibre

5 g

Sugars

8 g

Protein

13 g

Ingredients

1/4 cup

50 mL

milk (1%)

1/3 cup

75 mL

light mayonnaise or salad dressing

2 tsp

10 mL

lemon juice

1/2 tsp

2 mL

grated lemon rind

eggs

medium tomato, thinly sliced

whole wheat English muffins, split and toasted

Method

Gradually whisk milk into mayonnaise in small microwave-safe bowl; cover. Microwave on Medium (50% power) just until hot, about 1-1/2 minutes, stirring two or three times. Whisk in lemon juice and rind until smooth.
Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Crack eggs into skillet. Break yolks with edge of spatula. Reduce heat to low. Cook eggs slowly to preferred firmness.
Place tomato slices on bottom halves of English muffins. Top with eggs. Spoon sauce over eggs. Cover with top half of English muffins.

Notes

Tip: Stir 2 tbsp (25 mL) grated Parmesan cheese into hot sauce.

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