Egg & Canadian bacon breakfast sandwiches
4
Points®
Total time: 24 min • Prep: 12 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Meaty pork, rich avocado, juicy tomato, and those protein powerhouses-in-a-shell—eggs—make this one substantial breakfast sandwich. 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 whole wheat hamburger buns
4 bun(s)
Egg
3 large egg(s)
Egg whites
4 large
Scallions
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
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 bun. 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 buns.
4
Per serving: 1 sandwich
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