Open-faced ham, egg & cottage cheese sandwich
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
If you don't want to poach your eggs, swap in sliced hard-boiled eggs or scrambled eggs instead.
Ingredients
Egg
2 item(s), large
Whole wheat sandwich thins
1 roll(s)
Fat free cottage cheese
¼ cup(s)
Tomato
2 slice(s)
Fresh basil
1 Tbsp, small leaves
96% fat-free deli sliced ham
2 oz, sliced very thin
Black pepper
1 pinch(es), or to taste
Instructions
1
Fill a medium saucepan half full with water and bring to a boil. Reduce the heat to a bare simmer. Carefully crack an egg into a custard cup or ramekin and slip the egg into the water. Repeat with a second egg. Cook until the egg whites are firm but the yolks are still soft, 3 to 5 minutes.
2
Meanwhile, toast the sandwich thin and top each piece of bread with half the cottage cheese, tomato, ham, and basil.
3
With a slotted spoon, transfer the eggs to a paper towel–lined plate to drain. Place a drained egg on each sandwich half and sprinkle with pepper. Enjoy open-faced.
4
Makes 1 serving.
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