Tomato and Egg Muffin
- Yield: 2 servings
Ingredients
- 2 eggs
- 2 multigrain English muffins, split
- 1small tomato, sliced thinly
- 2teaspoons balsamic vinegar
Instructions
- Fry eggs in oiled medium frying pan until cooked as you like them.
- Meanwhile, toast muffins.
- Divide tomato between two muffin halves; sprinkle the vinegar over, top with eggs, then the remaining muffin halves.
Prep and Cook Time: 10 minutes
Reprinted with permission from Delish Just Four Ingredients Fast! © 2013 by Hearst Communications, Inc.
Nutritional Info *per serving
- Calories 228
- Fat 7.3 g
- Saturated Fat 1.9 g
- Carbohydrate 24.2 g
- Fiber 3.9 g
- Protein 14.5 g
