Update my dinner status, I'm making this tonight.
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4 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 20 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 1 cup Egg Substitute - your favorite brand
- 1/4 cup Salsa - chunky style, as hot as you like
- 1/2 cup Broccoli stems - julienned
- 1/4 cup Carrots - shredded
- 1 medium English Muffin (multigrain) - split and toasted
- 1/4 cup Chili sauce - as hot as you like
Preparation
Mix egg whites and chunky salsa and pour into egg poacher cups. Place broccoli and carrots in each cup allowing it to sink in partially. Reserve a few shreds for garnish. Start the eggs poaching.
Butter the muffin halves if you wish and place it in a small plate. Stack two poached eggs on top and drizzle with chili sauce.
Garnish with a few veggie shreds and serve.
Each (2 egg, 1/2 muffin) serving contains an estimated:
Cals: 208, FatCals: 44, TotFat: 5g
SatFat: 1g, PolyFat: 2g, MonoFat: 2g
Chol: 1mg, Na: 673mg, K: 513mg
TotCarbs: 21g, Fiber: 3g, Sugars: 3g
NetCarbs: 18g, Protein: 18g
ALTERNATIVES:
Use whole eggs, Toast multigrain bread, add a slice of bacon, ham, or sausage. Melt a slice of cheese over each egg. You could change the bread to a couple of small pancakes. This is YOUR breakfast so stack up what YOU like.
For a taller stack try cutting both ends out of a soup can. Place it on the plate and layer the ingredients into the can. Pull the can off and garnish.
