Name: Canadian bacon and egg white scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 oz Canadian bacon, chopped; 6 large egg whites; 3 slices whole-wheat bread; 1 medium tomato, sliced; 1 tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh chives, thinly sliced

Ingredients

8 items

3 oz Canadian bacon, chopped
6 large egg whites
3 slices whole-wheat bread
1 medium tomato, sliced
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
1½ tbsp fresh chives, thinly sliced

Instructions

Prep 15 min · Cook 0 min

Slice the tomato and chop the Canadian bacon. Whisk the egg whites in a small bowl with the salt and black pepper until combined. Toast the whole-wheat bread in a toaster until golden.
Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the Canadian bacon and cook for 3 to 4 minutes until the edges are browned and crisp. Remove the bacon from the pan and set aside. Done when browned and crisp.
Wipe out the skillet and add the remaining olive oil over medium-low heat. Pour in the egg whites. Let them set for a moment, then stir gently with a spatula, lifting and folding until the whites are mostly set. Fold the browned bacon back into the eggs and cook for 1 minute more until the eggs are firm and opaque. Done when whites are firm and opaque, 160°F.
Place the toasted bread on a plate and top with the tomato slices. Spoon the egg white and Canadian bacon scramble over the toast or alongside. Garnish the entire plate with the sliced chives.

Nutrition

Ingredients

Instructions

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