Egg and Canadian Bacon Sandwiches

with Avocado and Tomato

PersonalPoints™

per serving

Total Time: 14 min

Prep: 10 min

Cook: 4 min

Serves: 4

Easy

Serve this ultra-satisfying breakfast sandwich with hot sauce on the side. For less mess on the go, use whole wheat pita pockets instead. Unlike smoked American-style bacon, Canadian bacon is cured but not smoked, making it more like ham than what most think of as bacon. It also comes from a leaner part of the pig, so has less fat and fewer calories than traditional bacon. If you're in Canada and order Canadian bacon, don't be put off by funny looks. There it is called back bacon or peameal instead. Now you know.

Ingredients:

4 sprays cooking spray

2½ oz uncooked Canadian bacon, four slices

4 light whole wheat English muffins, split and toasted

6 large eggs

2 tbsp uncooked scallions, sliced

½ tsp table salt

¼ tsp black pepper, freshly ground

½ medium avocado, cut into 8 slices

1 medium plum tomato, cut into 8 slices

Instructions

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add bacon; cook, turning once, until lightly browned, about 1 1/2 to 2 minutes. Remove bacon from the skillet and place one piece on each English muffin bottom.
Off heat, coat the same skillet with cooking spray; place over medium heat. In a bowl, beat eggs, scallions, salt, and pepper until blended; pour into skillet and scramble just until set and not dry, about 1 1/2 minutes.
Place 1/4 of the eggs on top of the bacon on each muffin bottom. Top each with 2 slices avocado and 2 slices tomato; cover with English muffin tops.
Serving Size: 1 delicious sandwich!