236
CALORIES
PER SERVING
MAKES 3
SERVING SIZE 1
PREP TIME 5 mins
COOK TIME 6 mins
TOTAL TIME 21 mins
I have fond memories of eating drive-thru breakfast sandwiches on family vacations. Here’s a healthier version that’s lower in fat, and also includes a serving of greens.
PROGRAM Pressure Cook |
PRESSURE High |
RELEASE Quick |
3 large eggs
1⁄4 tsp kosher salt
Freshly ground black pepper
3 x .75oz (21g) slices Canadian bacon
3 tbsp shredded cheddar cheese
1 cup fresh baby spinach
3 whole wheat English muffins, sliced and toasted
1. Place the steam rack in the inner pot, and add 1 cup of water to the bottom of the pot. Spray 3 small ramekins with nonstick cooking spray, and crack 1 egg into each ramekin.
2. Transfer the ramekins to the pot. Season each with salt and pepper, and top with a slice of the Canadian bacon. Loosely cover the ramekins with aluminum foil.
3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 6 minutes. When the cook time is complete, quick release the pressure.
4. Remove the lid and discard the foil. Using tongs, carefully transfer the ramekins to a cooling rack, and top each with 1 tablespoon of the cheese and 1⁄3 cup of the spinach. Allow to cool for 5 minutes.
5. Once cooled, turn each ramekin out onto an English muffin. Serve hot.
Total fat 7g Saturated fat 2g |
Cholesterol 196mg Sodium 499mg |
Carbohydrates 25g Dietary fiber 3g |
Sugars 2g Protein 18g |