Peppered Turkey & Egg Breakfast Sandwich

• Olive oil spray
• 2 large egg whites
• 1 light multigrain English muffin
• 1 slice (3/4 ounce) 2% milk American cheese
• 1 ounce thinly sliced or shaved extra-lean deli peppered turkey

1. Lightly mist a 3 1/2 or 4-inch diameter ramekin or microwave-safe bowl with spray.
2. Add the egg whites.
3. Toast the English muffin in a toaster or under the broiler.
4. Microwave the egg in 30-second intervals on low until it is no longer runny.
5. Use a butter knife to loosen the egg patty from the ramekin.
6. Assemble the sandwich by placing the bottom half of the English muffin, inside up, on a serving plate.
7. Top it with the cheese, the egg, the turkey, and then the top half of the muffin.
8. Serve immediately.
9. Follow the directions above, but instead of microwaving the egg whites, preheat the oven to 400F.
10. Place the ramekin of egg whites in a small baking dish or pan.
11. Fill the dish with enough water to come halfway up the ramekin.
12. Bake the egg whites for 18 to 20 minutes, or until just set.
13. Calories: 205
14. Protein: 23g
15. Carbohydrates: 26g
16. Fat: 5g
17. Saturated Fat: 2g
18. Cholesterol: 22mg
19. Fiber: 8g
20. Sodium: 774mg

olive oil spray, egg whites, muffin, cheese, turkey

Taken from www.epicurious.com/recipes/food/views/peppered-turkey-egg-breakfast-sandwich-373157 (may not work)