Ham, Tomato and Cheddar Egg Muffins

Prep time: 10min

Total time: 15min

Serves 2

Ingredients
Nutritional Information

thin slices Black Forest ham

thin slices tomato

4 slices

Sensations by Compliments Aged 2 Years Canadian Cheddar Cheese

eggs

Compliments Whole Wheat English Muffins, split

1 tbsp

light mayonnaise

15 mL

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

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