Whole-Wheat Egg Muffin Sandwich

Ingredients

• 1 adet tam buğday muffin ekmeği (ortadan bölünmüş) · 127 kcal
• 1 adet büyük boy yumurta · 72 kcal
• 1 dilim az yağlı kaşar peyniri · 26 kcal
• Birkaç yaprak taze ıspanak · 4 kcal
• 1 kalın dilim domates · 8 kcal
• Bir çimdik tuz ve karabiber · 0 kcal

Method

1. Slice the whole-wheat English muffin in half and toast the halves in a toaster or a dry, non-stick pan until lightly golden.
2. Heat a non-stick pan over medium heat, crack the egg into a round cooking mold, add a splash of water to the pan, and cover with a lid to steam-cook for 3 minutes without oil.
3. Place the low-fat cheese slice on the warm bottom half of the muffin so it begins to melt from the heat.
4. Layer the fresh spinach, tomato slice, and the steam-cooked egg on top of the melted cheese. Season with salt and pepper, then close the sandwich with the other half of the muffin.

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