Healthy Breakfast Sandwiches

Ingredients

Cooking Directions

In a small bowl combine the feta cheese with 1 tablespoon of chopped chives and the chopped basil and set aside.

Combine the eggs, milk, ¼ teaspoon salt and 1/8 teaspoon pepper in a medium size mixing bowl and whisk well to combine.

Heat 1 tablespoon butter in a medium size sauté pan over medium heat. When hot, add the sliced tomato and cook for 1 minute per side. Remove the tomato from the pan to a plate and set aside. Using a paper towel, wipe out the pan.

Return the sauté pan to medium heat and add the remaining 1 tablespoon of butter. Once the butter has melted, add the eggs to the pan. Allow the eggs to set for 30 seconds, then begin stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves. Fold in the feta cheese and herb mixture to the eggs and cook for another 45 seconds, or until just warmed through.

In a small bowl combine the arugula with the remaining salt and pepper and the toss with the olive oil and vinegar.

Toast the English muffins and place a quarter of the arugula on each muffin half, then top each with one slice of tomato. Divide the eggs between the English muffins and garnish with the remaining chopped chives.

Serve immediately.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

This recipe was styled by chef Karen Pickus for Good Morning America.