Better For Your Breakfast Sandwich


This month at Random Recipe’s, Dom challenged us to randomly choose a healthy recipe from our recipe collection. I only have one book dedicated to healthy food and I don’t currently have time to go through every book and every recipe to see if it qualifies for what I consider to be healthy. With ease in mind, I pulled the book off the shelf: Cook Yourself Thin a book based on a Lifetime TV show. Or was it the other way around?

Cook Yourself Thin is my favorite cookbook of all time. Dom challenged us to make recipes that are both healthy and happy – healthy recipes that make us smile. The best thing about Cook Yourself Thin is that everything I’ve made in the book so far has made me smile quite big. I opened the cookbook randomly to page 78, The Better For You Breakfast Sandwich. The book explains that this sandwich is meant to replace the traditional bacon, egg, and cheese sandwiches with something healthier. This sandwich is approximately 300 calories – 300 calories of yum.

So.. I kind of predicted the one problem I’d have with the dish, but I decided to follow it to the tee anyway. The idea of a poached egg on a sandwich seemed sort of messy, but if the cookbook called for it.. Let’s do it! I made the sandwich and had some trouble getting the top piece of bread to stay on, but all was okay until I bit into the sandwich, only to look down to see egg yolk all over my shirt. The sandwich was delicious – I really liked the tomatoes. But oh man… That egg yolk was everywhere.


The Better For You Breakfast Sandwich

1 tbsp vinegar
2 English muffins
2 slices of colby jack cheese
2 thin slices of ham
2 eggs
2 slices tomato
1/2 tbsp dried oregano
salt and pepper, to taste


1. Preheat the oven to 350. Fill a large, deep skillet of water to a depth of 4 inches. Add vinegar and bring to a steady simmer.

2. Arrange the muffin halves on a baking sheet and using a round biscuit cutter, cut each side of the bread into a round. Cut the cheese slices using the round biscuit cutter. Place a slice of cheese on the bottom half of each English muffin. Cut the slice of ham into shreds and place on top of the cheese. Transfer to the oven and bake until cheese melts and top halves are toasted, about 4 minutes.

3. As the muffins are cooking, spritz the tomato with some cooking spray. In a nonstick pan over medium-high heat, saute the tomato slices for 1 minute on each side. Then season with salt, pepper, and dried oregano. Set aside.

4. Break one egg into a small bowl. Hold the edge of the bowl close to the simmering water and gently tilt the bowl to our out the egg into the water. Repeat with the remaining egg. Cook until the whites are solid and the yolk is runny, about 3 minutes. Carefully remove the eggs one at a time with a slotted spoon. Transfer to a  plate with paper towels to let drain.

5. Remove the muffin halves from the oven and transfer to a plate. Place a slice of tomato on top of the ham and top with a poached egg. Season with salt and pepper and top with the other half of each muffin. Serve immediately.

* serves 2
* Besides Random Recipes, I’ve shared this recipe with Wednesday Whatsits & Cast Party Wednesdays

3 responses

  1. Pingback: Deep Dark Chocolate Cake | lawstudentscookbook

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