Ham, Tomato and Cheddar Egg Muffins

Prep time: 10min
Total time: 15min
Serves 2
4
thin slices Black Forest ham
4
thin slices tomato
4 slices
Sensations by Compliments Aged 2 Years Canadian Cheddar Cheese
2
eggs
2
Compliments Whole Wheat English Muffins, split
1 tbsp
light mayonnaise
15 mL
2
lettuce leaves
1/2 of the recipe
calories
378
fat
19 g
carbs
32 g
protein
22 g
cholestrol
224 mg
fibre
3 g
sodium
768 mg

Directions

  1. Set oven rack 6 in. (15 cm) below broiler. Preheat broiler to high.

  2. Place 2 of the ham slices on one side of a greased baking sheet, forming a circle slightly larger than English muffin; top with 3 of the tomato slices. Repeat on other side of baking sheet with remaining ham and tomatoes. Broil for 2 min.; turn off broiler. Place cheese slices on top of tomatoes, 2 on each stack; return to oven to keep warm.

  3. Place 2 greased egg rings (see Note) in a non-stick skillet. Crack 1 egg into each ring; break yolks, if desired. Cover skillet and cook over medium-low heat until eggs set, about 3 min.

  4. Meanwhile, toast English muffins. Spread each muffin half with some of the mayonnaise. Place one lettuce leaf on each half, and then one stack of ham, tomatoes and cheese on top of each lettuce leaf. Top with remaining muffin halves.

Tip

Egg rings are designed for cooking eggs perfectly round and are available at your local Sobeys. If you can’t find them, simply fry the eggs as you normally would.