Muffins anglais radiœufs

4 portions

préparation 5 min.

cuisson 5 min.

Imprimer la recette

Valeur nutritive par portion

Calories

286

Lipides

14 g

Lipides saturés

3 g

Lipides trans

0 g

Sodium

449 mg

Glucides

31 g

Fibres

5 g

Sucres

8 g

Protéines

13 g

Ingrédients

1/4 tasse

50 ml

de lait (1 %)

1/3 tasse

75 ml

de mayonnaise légère ou de sauce pour salade

2 c. à thé

10 ml

de jus de citron

1/2 c. à thé

2 ml

de zeste de citron râpé

œufs

tomate moyenne en tranches fines

muffins anglais de blé entier, coupés en deux et grillés

Préparation

Dans un petit bol allant au micro-ondes, ajouter graduellement le lait à la mayonnaise, en battant au fouet; couvrir. Cuire au four micro-ondes à puissance moyenne (50 %) jusqu'à ce que la sauce soit chaude, environ 1 1/2 minute, en remuant deux ou trois fois. Incorporer le jus et le zeste de citron en battant.
Vaporiser une grande poêle antiadhésive d'enduit pour la cuisson. Faire chauffer la poêle à feu moyen. Casser les œufs dans la poêle. Avec une spatule, crever le jaune. Réduire la chaleur à feu doux. Cuire les œufs lentement jusqu'à la cuisson désirée.
Placer les tranches de tomate sur la moitié inférieure des muffins anglais. Placer un œuf sur chacun. Napper de sauce. Couvrir de l'autre moitié de muffin anglais.

Notes

Incorporer à la sauce chaude 2 c. à table (25 ml) de parmesan râpé.

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