Breakfast Eggwich

Dr Oz {my hero} was asked an interesting question: if he could recommend just one way to start the day, what would it be?  His answer inspired this super healthy and satisfying breakfast. 

He and the whole world also advocate exercise.  I cannot force myself to go the gym and have all the respect in the world for those who do. My 3 x per week indulgence is taking a little 6 mile power walk with my friend and neighbor.  We meander through the canals, 

down the pier and along the ocean searching for sand dollars, spotting frolicking sea life and trying not to get our sneakers wet. And yet this gossip laden, visual feast is considered exercise! When I return, I feel I have completely earned the right to this hearty, healthy breakfast eggwich.

Breakfast Eggwich

3-4 T egg whites or one whole egg scrambled

1 slice reduced fat white cheddar cheese

1 thick slice of vine ripened tomato

1/5 avocado

1/2 whole grain English muffin (or preferably 1/2 Ezekiel English muffin)

salt and pepper to taste

1/4 c sprouts (preferably broccoli)

Spray a small non-stick skillet with non-stick spray.  Heat to low-medium and add egg and a pinch of salt and pepper. Let sit for 1 minute and toast English muffin. With a spatula, separate edges of eggs from frying pan.  When nearly set, flip half of the egg over the other half to form a crescent. Let sit for 30 seconds or until fully cooked and remove from heat.

To assemble, add egg to muffin and layer cheese, tomato, avocado and sprouts.

Serves 1.



Source:  Jill Crusenberry