YOUR SOLIN GENERATED RECIPE
Classic Breakfast Sandwich with Egg and Cheese
Toasted whole wheat English muffin layered with fluffy scrambled eggs and savory Canadian bacon, finished with a slice of sharp melted cheddar for a gooey, satisfying bite.
INGREDIENTS
1 whole whole wheat English muffin
1 large egg
0.75 cup liquid egg whites
2 slices Canadian bacon
0.5 ounce sharp cheddar cheese
1 teaspoon ghee
0.25 teaspoon sea salt
0.25 teaspoon black pepper
PREPARATION
Split the English muffin and toast until golden brown.
In a small bowl, whisk together the large egg, liquid egg whites, sea salt, and black pepper until well combined.
Heat the ghee in a non-stick skillet over medium heat.
Place the Canadian bacon slices in the skillet and sear for 1 minute per side until slightly crisp, then remove and set aside.
Pour the egg mixture into the same skillet and cook, stirring gently with a spatula, until soft curds form and the eggs are just set.
Place the seared Canadian bacon on the bottom half of the toasted muffin, top with the scrambled eggs, and add the slice of cheddar cheese.
Close the sandwich with the top half of the muffin and let it rest for 30 seconds to allow the cheese to melt before serving.