Perfect for starting the day right, this breakfast sandwich combines simplicity and flavour. High in fibre and protein, it will keep you full until lunch. Recommended by our dietitians, it’s a delicious and balanced option, ideal for busy mornings. Try it with a homemade fruit salad or a nutritious smoothie!
Preparation
5
min
Cooking
5
min
Servings
1
Nutrition Facts (per serving)
Calories
295
Fat
11
Carbohydrates
27
Fibre
5
Protein
22
Sodium
825
Ingredients
- 1 whole wheat English muffin
- 1 large egg
- Pepper, to taste
- 15 ml (1 tbsp) light cream cheese (or cottage cheese)
- 60 ml (¼ cup) baby spinach
- 50 g (2 to 3 slices) smoked salmon
- 10 ml (2 tsp) capers, drained (optional)
- A few slices of red onion (optional)
Preparation
- In a small non-stick skillet, cook the egg over medium heat to your preferred doneness. Season with pepper, to taste.
- Meanwhile, toast the English muffin in the toaster.
- Spread the muffin with cream cheese.
- Top with spinach, smoked salmon, egg, capers, and red onion, if using.
- Close the sandwich with the other half of the muffin and serve warm.
Notes
Keeps for 2 days in the refrigerator. Best enjoyed immediately.
Using a gluten-free English muffin and omitting the red onion makes this recipe a low-FODMAP breakfast option.
