Turkey & Egg English Muffin with Veggies
I love English muffins. There’s just something about them. I also love Boar’s Head meats, eggs, cream cheese and lots of veggies. Put them together to make a Turkey & Egg English Muffin with Veggies and I’m a happy girl as this is both a pretty darn healthy dinner AND it was quick & easy.
Turkey & Egg English Muffin + Veggies
* Thomas’ Multigrain Light English Muffin
* 1 Egg + 1 White
* 3 slices Boar’s Head Turkey (I used their Teriyaki Turkey Breast)
* 3 Tbsp. Greek Cream Cheese (I used Green Mountain Farms)
* 1.5 cups Frozen Whole Green Beans
* 6 Frozen Brussels Sprouts
* Salt & Pepper
* Garlic powder
* Parmesan cheese
— Spray a pan with nonstick spray, turn to medium-high and cook the green beans & Brussels sprouts. I add LOTS of pepper, some garlic powder and sea salt. I cook between medium and high because I like to brown the veggies a little.
— Once the veggies are done, remove from the pan and set aside so you can start the egg (you can also start with a fresh pan if you prefer).
— Start cooking the egg + white (to your preference – I avoided “scrambling” so it wouldn’t fall apart on my sandwich). Season with salt & pepper (optional).
— When the egg is about halfway done cooking, tear up the turkey and add to the egg as it finishes cooking.
— Half your English muffin. Toast it (or don’t).
— Put cream cheese on each half.
— When the egg + turkey is done cooking, put on one half and make your sandwich.
— Add your side of veggies to the plate (and sprinkle them with Parmesan) and you’re ready to eat!
This recipe (obviously) serves one. You could easily beef it up to serve a couple people or a family by just adding more ingredients. Easy peasy!
What do you think? Worth a try?
Always your fan,
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