Fried Egg, Tomato, & Bacon Breakfast Sandwich
Whole wheat English muffins add a healthful twist to this tasty and satisfying breakfast. Wrap this sandwich into parchment paper and you have a grab and go breakfast!
- Serves:
- 2
- Prep Time:
- 5 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 520
- Fat
- 30 g
- Saturated Fat
- 13 g
- Trans Fat
- 0.5 g
- Sodium
- 1120 mg
- Sugars
- 6 g
- Protein
- 26 g
- Fibre
- 8 g
- Carbohydrate
- 37 g
- 2 whole wheat English Muffins, or bread of your choice
- 2 tbsp ( 30 mL ) butter
- 4 slices tomato
- 4 slices cooked bacon
- 4 eggs
- ¼ tsp ( 1.25 mL ) each salt and pepper
Instructions
-
Toast English muffins and butter each half with ½ tsp (2.5 mL) of the butter. On each half, layer tomato slices and bacon.
-
In skillet, melt remaining butter over medium heat; crack each egg into skillet. Season with salt and pepper; cook for 3 to 4 minutes until whites are set. (For over-easy eggs, flip eggs over and cook for 2 minutes). Place eggs on top of bacon. Serve immediately.