Whole Wheat English Muffin with Egg

Whole Wheat English Muffin with Egg

Basic Information

• Servings: 2
• Serving Size: 1 muffin half with egg
• Difficulty: 2
• Budget: 2
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Flexitarian
• Mediterranean
• DASH
• Pescatarian
• Halal
• Kosher

Equipment

• Toaster
• Medium skillet
• Spatula
• Measuring spoons

Ingredients

1. 1 whole wheat English muffin, split (gluten-free for Gluten-Free tag)
2. 2 large eggs
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper

Directions

1. In a toaster, toast English muffin halves until golden brown, about 2-3 minutes.
2. In a medium skillet over medium heat, heat olive oil.
3. Crack eggs into the skillet and fry until yolks are set to preference (sunny-side up or over-easy), about 3-5 minutes, seasoning with salt and pepper.
4. Place one egg on each muffin half.
5. Serve hot.

Storage

Best served fresh. Cooked eggs can be refrigerated for 1 day and reheated gently; store muffin separately at room temperature for up to 1 week.

Nutrition

• Calories: 200
• Protein: 10g
• Fat: 10g
• Carbs: 20g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A