March 8, 2019

Breakfast Sandwich

English muffins


  • ½ English muffin
  • 1 slice cheese
  • 1 slice Canadian bacon
  • 1 egg, poached


To poach egg, bring water in saucepan to almost boiling. Crack an egg into small cup, then place cup near surface of hot water and gently drop egg into water.

With spoon, nudge egg whites closer to yolks. This will help egg whites hold together.

Turn off heat. Cover. Let sit for 4 minutes, until egg whites are cooked. Lift eggs out of pan with slotted spoon.

Toast English muffin to your liking.

Assemble sandwich with 1 slice of Canadian bacon, 1 slice of cheese, and poached egg.

Yields 1 serving.

Nutrition Facts

Serving 1 sandwich

  • Calories: 165.4
  • Total Fat: 8.95 grams
    • Saturated Fat: 4.25 grams
    • Trans Fat: 0.0 grams
  • Carbohydrates: 13.2 grams
    • Fiber: 1.1 grams
    • Sugar: 1.6 grams
  • Protein: 13.65 grams
  • Cholesterol: 114.8 grams
  • Fiber: 1.1 grams
  • Sodium: 469.7 grams

This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

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