I've been dying for an egg sandwich for breakfast. So tomorrow morning I plan to have one cooked egg on an english muffin with leaves of baby spinach (sort of like a florentine thing, plus I like using baby spinach leaves on sandwiches for extra nutrition). However, just the egg and the muffin would leave some taste to be desired, so I was wondering if there was anything I could use to make the sammich taste yummy that's lowfat/lowcal.

Any suggestions? Is there anything you do to make an egg sandwich yummy?

I think a little bit of light mayo would be good on that

I was thinking that too. I usually only use like a teaspoon at a time.

What would be REALLY good is to slather it in a rich hollandaise, but that's out of the question, lol.

Dammit

A fat-free or low-fat hollandaise sounds delish, but might be more work than you want to put into it!!

Probably so because in the morning I just want to fix something real quick and be done with it. Mornings are crazy for me because I'm also trying to get my son ready for Kindergarten, so I don't have a whole lot of time to focus on breakfast.

If you like it, salsa is what I use. Nett

Thanks for the suggestions, everyone

I might go with my old standby - a "mock" Egg McMuffin. I have one of those egg rings that I use to make a perfect egg "circle" then put it on an english muffin with a lowfat slice of ham and Veggie Slices soy cheese. As long as I only use the white of the egg, the entire thing is only 222 calories.

I made those sandwiches, with the addition of mushrooms and garlic to the spinach and scrambled egg whites a couple of times a week. Whole wheat english muffin, 2 ounce soy soy sausage and a schmear of fat free cream cheese. Heaven. I call 'em Linda McMuffins!

I make mine in advance, freeze them, take them out the night before and put in fridge. Nuke In AM.

Linda McMuffins, lol. My name is Linda, too. Can I steal your trademark?

You betcha you can... When I saw that was your name too I figured it was Kismet!! Just don't tell the place with the big golden arches about it

It doesn't look to hard to make, maybe you could do up the sauce the day before?

EGGS BENEDICT Phase I or Phase II

2 eggs
4 cups water
½ t salt
1 recipe Mock Hollandaise Sauce (see recipe below)
2 slices Canadian bacon
2 slices 2 % reduced fat cheddar
1 Whole Wheat English muffin or 2 slices whole wheat bread
Fresh Parsley (optional)

Make Hollandaise sauce first.
Boil water in saucepan with salt, turn to med. heat. Crack eggs into bowl and slip into water. Poach for 3-4 minutes. Have slotted spoon ready to remove eggs. While eggs are cooking, split and toast whole wheat English muffin. And warm Bacon in microwave for 1 minute on plate. Assemble with bacon on muffin then cheese, then egg, and top with Hollandaise. Serve with a sprig of parsley on the side. Serves 2. Can also be served with asparagus on top of egg.

Mock Hollandaise

¼ cup Egg Substitute
1 T Smart Balance
1 t fresh lemon juice
½ t Dijon mustard
dash ground red pepper

In 1 cup measure combine egg sub and smart balance, Microwave on low for 1 min. stirring halfway through, Stir in lemon juice and mustard, microwave on low for 3 minutes, stirring every 30 seconds.
If it curdles process in blender on low 30 seconds, until smooth.

kimmipoo SB-diet-plan
I still would like to know if you can freeze feta? anyone know thanks!
Chari

lol, I promise

Thanks for the recipe, that sounds great. I'd definitely at least make the sauce the night before.