Egg White Salad English Muffin

A Low-Fat Breakfast Option

PHOTO: Thomas English Muffins egg white salad english muffin is shown here.
Servings:1
Difficulty: Easy
Cook Time: min

Ingredients

  • 1 Thomas'® Light Multi-Grain English Muffin
  • 3 large eggs
  • 2 tbsp. Greek low-fat plain yogurt
  • 1/4 tsp. dill
  • 6 slices cucumber
  • 2 slices tomato
  • Cooking Directions

    Hard-boil the eggs. When done, separate and discard yolks. Place egg whites in a mixing bowl, finely chop, and then add the yogurt and dill. Mix all ingredients. Split and toast the English muffin. Top each half of English muffin with 3 thin slices of cucumber, a slice of tomato, and 1/2 of the egg salad mixture. Serve open-faced.

    Recipe courtesy Thomas' English Muffin.

    NUTRITION INFO:

    Calories – 189

    Total Fat – 2g

    Cholesterol – 2mg

    Sodium – 342mg

    Total Carbohydrate – 31g

    Dietary Fiber – 9g

    Protein – 20g

    Recipe Summary

    Main Ingredients: greek yogurt, eggs, dill

    Course: Breakfast


     
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