Most takeout breakfast muffins are normally so far off most dieter’s menus they might as well be banned altogether. That’s a shame because this combination of ingredients delivers a portable protein-packed punch that is hard to beat. However, with a few savvy substitutions turn this breakfast favorite cab be a sugar-free fat burner and not a fat storer. This is one of my favorite weekend breakfasts as then I can take my time over making and eating it. However, sometimes I’ll make one of these in the morning and then take it with my so I can eat it later.
1 teaspoon olive oil
1 organic, free range egg
Salt and black pepper to taste
50 grams smoked turkey breast
1 slice hard cheese e.g. Cheddar or American
1 small tomato, sliced tomato
1 whole-wheat English muffin, split and toasted
1 tablespoon guacamole
Heat the oil in a small nonstick skillet or sauté pan over medium heat until hot. Add the egg and gently fry for three to five minutes until the white is set but the yolk is still runny.
Place the turkey on a plate, top with the cheese, and then pop under a grill for one to two minutes or until the turkey is hot and the cheese is melted.
Put the tomato on the bottom half of the English muffin and season with salt and pepper.
Top with the turkey and egg. Slather the guacamole on the top half of the muffin and then crown the sandwich.
Note: smoked meat products can be high in sodium so look for turkey with fewer than 500 milligrams of sodium per serving.
Calories 360.3 cal
Fat 14.1 grams
Carbohydrate 34.6 grams
Sugar 5.1 grams
Protein 26.3 grams
Fiber 6.1 grams