Breakfast/Brunch

Egg Sandwich with Cottage Cheese and Grilled Ham

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Ingredients

  • 1 Portuguese muffin
  • 2 eggs Salt and pepper, to taste
  • 2 slices ham
  • 1 tsp tartar sauce
  • 1/8 cup iceberg lettuce, shredded
  • 2 Tbsp Kemps Cottage Cheese
  • 1/2 tsp scallion, shaved fine

Instructions

  1. Cut the muffin in half with a serrated knife and reserve for toasting.
  2. In a small mixing bowl, whisk eggs and lightly season with salt and pepper.
  3. Heat a 6-inch nonstick skillet on medium heat. Once the pan is fully heated, lightly spray the pan with a non-stick cooking spray. Place the ham in the pan and cook on both sides until well heated and lightly browned. At the same time, toast the muffin.
  4. Spread a thin coat of tartar sauce over both halves of bread and top the bottom muffin piece with shredded iceberg lettuce.
  5. Once the ham is heated place on top of the lettuce. Then begin cooking the eggs by first coating the skillet with nonstick cooking spray.
  6. Pour the eggs into the pan and stir with a rubber spatula until half cooked.
  7. Add the cottage cheese and scallions and cook thoroughly.
  8. Place the eggs on the prepared muffin. Top with other muffin half. Put together, cut in half, and serve.

Makes 1 Sandwich

Serving suggestion: Serve the sandwich with fresh fruit.

Per Serving: 385 Calories; 7 g Fat; 29g Protein; 27g Carbohydrate; 450mg Cholesterol; 134mg Calcium; 5g Saturated Fat; 1,002mg Sodium

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