Egg, canadian bacon, avocado, and tomato sandwiches

6
5
5
SmartPoints® value per serving
Total Time
24 min
Prep
12 min
Cook
7 min
Serves
4
Difficulty
Easy
Meaty pork, rich avocado, juicy tomato, and those powerhouses-in-a-shell—eggs—make this one substantial breakfast sandwich. Ever wonder what makes Canadian bacon Canadian? Well, don't ask the Canooks unless you want funny looks. Up North, they call it back bacon or peameal bacon. The latter is a reference to the ground dried yellow peas used to pack around the cured meat to preserve it long ago. Methods have changed, but the name stuck. The big difference between American bacon and Canadian bacon is the cut and the use of smoke. Canadian bacon comes from the leaner loin and is simply cured with salt and spices, making it more like ham, whereas American bacon comes from the fatty belly and is cured and smoked. Roll up the sandwich fillings in a tortilla for a breakfast wrap, or lose the Canadian bacon to make this vegetarian.

Ingredients

Canola oil

1½ tsp

Uncooked Canadian bacon

2 oz, (4 slices)

Light English muffin(s)

4 item(s), split and toasted

Egg(s)

3 large egg(s)

Egg white(s)

4 large

Uncooked scallion(s)

1 medium, thinly sliced

Table salt

½ tsp

Black pepper

¼ tsp

California (Hass) avocado

½ medium, halved, pitted, peeled, and cut into 8 slices

Plum tomato(es)

1 large, cut into 8 slices

Instructions

  1. Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add bacon and cook, turning, until lightly browned, 1 1/2–2 minutes. Place 1 slice of bacon on bottom of each English muffin. Keep warm.
  2. Remove skillet from heat; add remaining 1/2 teaspoon oil. Beat eggs, egg whites, scallion, salt, and pepper in medium bowl until blended; pour into skillet. Cook over medium heat until eggs begin to set, about 1 1/2 minutes, pushing egg mixture toward center of skillet to form large, soft curds; continue cooking until eggs are just set, about 3 minutes longer.
  3. Place one-fourth of eggs on top of each slice of bacon. Top with 2 avocado slices and 2 tomato slices; cover with tops of English muffins.
  4. Per serving: 1 sandwich