Scrambled egg, goat cheese, and tomato sandwiches
Soft-type goat cheese
2 oz, crumbled
Light whole wheat English muffin
2 item(s), whole-grain variety, split and toasted
4 slice(s), 1/2-inch slices of large tomato
2 Tbsp, chopped fresh
- Whisk together eggs, salt, and pepper in medium bowl.
- Heat oil in large nonstick skillet over medium-low heat. Add egg mixture to skillet and cook, stirring gently, 2 minutes. Add goat cheese and continue to cook, stirring, until eggs are set but still moist, about 1 minute longer.
- Divide English muffin halves among 4 plates. Top each with tomato slice and eggs. Sprinkle with basil.
- Per serving: 1 open-face sandwich