Fry each egg individually over medium high heat until done to desired consistency. Meanwhile, cook each slice of canadian bacon until warm.
Toast the english muffins and then spread some poppyseed dressing on the insides.
Melt one of the cheese halves on each egg while still on the skillet and place the canadian bacon on top. Let cook for about 30 seconds and transfer to the toasted english muffins, making a sandwich.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 210mg||65 %|
|Sodium 865.1mg||30 %|
|Potassium 244.3mg||6 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.6g|
|Protein 17.8g||25 %|
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Calories per serving: 274
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