Breakfast in Bread

[Guest guest]

Breakfast in Bread

 

2  English muffins, halved

4  eggs

3 TB orange juice

1TB white wine vinegar

1 TB olive oil

1 TB Dijon mustard

1/8 tsp. salt

1/8 tsp. ground black pepper

1/2 cup dairy sour cream

6 cups mesclun and/or arugula, or other favorite green salad mix

1/2 cup walnut pieces, toasted

Orange wedges, optional

 

Preheat oven to 400º F.

 

Place split English muffin halves in a greased 9 " x 13 " baking pan. Use a

1-1/2 " or 2 " cutter to

cut a hole in the center of each muffin half. Place cutouts beside muffins in

baking pan.

 

Crack open eggs and carefully place one egg in the center of each muffin

hole. Transfer pan

to preheated oven. Bake for 12 to 15 minutes or until eggs are just set.

 

To make the Dressing:

In a small bowl whisk together the orange juice, vinegar, olive oil, mustard,

salt, and pepper.

Gradually whisk in sour cream. Divide greens among four dinner plates.

 

Place 1 egg filled muffin half on top of greens. Cut remaining rounds from

muffin halves into

wedges and sprinkle around eggs. Drizzle with dressing. Add walnuts and

orange wedges.

 

Makes 4 servings.

 

Note: Four slices of your favorite bread can be substituted for the English

muffins.

 

Nutrition Information:

Per serving = calories 342, total fat 24 g, sat fat 6 g, monounsaturated fat

7 g,

polyunsaturated fat 9 g, cholesterol 222 mg, sodium 387 mg, carbs 21 g,

total sugar 4 g, fiber 3 g, protein 13 g, vitamin C 14%, calcium 11%, iron

14%.