BLAT BREAKFAST


SANDWICHES We’ve put bacon, lettuce, avocado, and tomato on an egg sandwich. Could it get any better?


PREP TIME 15 MIN. – COOK TIME 5 MIN. READY IN 20 MIN. – SERVINGS 4


4 slices fully cooked bacon 1 avocado 2 tomatoes 4 whole wheat English muffins or sandwich thins


2 tbsp light mayonnaise 4 large eggs 1 cup arugula


STEP 1 Reheat the bacon in the microwave according to package directions. Meanwhile, halve the avocado, remove the flesh, and slice. Slice the tomatoes and set aside. Toast the English muffins and spread with mayonnaise. STEP 2 While English muffins toast, crack 1 egg into a small, greased microwave safe mug or ramekin. Pierce the yolk with a fork and microwave on high, covered, for 50 sec., checking halfway through, until egg is firm. Turn egg out onto a plate and cover loosely with foil. Repeat with remaining eggs. STEP 3 Divide the bacon, avocado, tomato, arugula, and eggs among 4 toasted muffin halves and top with remaining muffin halves. Serve immediately.


Tip We’ve used peppery arugula, but feel free to try a milder version with spinach or iceberg lettuce.


Per serving: 363 calories, 18g fat, 5g saturated fat, 264mg cholesterol, 561mg sodium, 33g carbohydrate, 8g fiber, 8g sugar, 19g protein


JUNE/JULY 2017 89


Feed a Crowd Whisk 10 eggs with


Easy eats


These sandwiches are great for lunch or dinner, too.


¼ cup milk and bake in a casserole dish. Cut out squares, place on bagel thins, and top with chee- se and bacon. Tip: Shave off fat and calories by subbing in reduced fat cheese and turkey bacon.


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