Egg, Canadian bacon, avocado and tomato sandwiches
4
Points®
Temps total: 14 min • Préparation: 10 min • Cuisson: 4 min • Portions: 4 • Difficulté: Facile
Serve this ultra-satisfying breakfast sandwich with hot sauce on the side. For less mess on the go, use whole wheat pita pockets instead.
Ingrédients
Cooking spray
4 spray(s), divided
Uncooked Canadian bacon
2½ oz, 4 slices
WW 100% Whole wheat English muffins
4 muffin(s), split and toasted
Raw egg
6 large
Uncooked scallions
2 tbsp(s), sliced
Table salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Avocado
½ medium, cut into 8 slices
Plum tomato
1 medium, cut into 8 slices
Instructions
1
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add bacon; cook, turning once, until lightly browned, about 1 1/2 to 2 minutes. Remove bacon from skillet and place one piece on each English muffin bottom.
2
Off heat, coat same skillet with cooking spray; place over medium heat. In a bowl, beat whole eggs, egg whites, scallions, salt and pepper until blended; pour into skillet and scramble just until set and not dry, about 1 1/2 minutes.
3
Place 1/4 of eggs on top of bacon on each muffin bottom. Top each with 2 slices avocado and 2 slices tomato; cover with English muffin tops.
4
Yields 1 sandwich per serving.
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