Ham and Cheese Breakfast Sandwich with Mango Chutney

Ham and Cheese Breakfast Sandwich with Mango Chutney Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
This sandwich packs protein from egg and soy ham, calcium from cheese, and fiber and B vitamins from the whole-grain muffin. If you can't find soy ham, use Canadian bacon or ham.
5

Outstanding

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 30 %
Fat 11 g
Satfat 4.8 g
Monofat 3.7 g
Polyfat 1.5 g
Protein 24.8 g
Carbohydrate 34.7 g
Fiber 4.7 g
Cholesterol 228 mg
Iron 3.4 mg
Sodium 865 mg
Calcium 380 mg

Ingredients

Cooking spray
8 (1/2-ounce) slices soy ham (such as Lightlife) or Canadian bacon
4 large eggs
4 whole-grain English muffins, split and toasted
8 teaspoons mango chutney
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

Preheat broiler.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ham; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm. Reduce heat to medium; recoat pan with cooking spray. Break eggs into hot pan; cook 1 minute on each side or until desired degree of doneness.

Place muffin halves, cut sides up, on a baking sheet. Spread 2 teaspoons chutney over bottom half of each muffin; top with 2 ham slices, 1 egg, and 1 tablespoon cheese. Sprinkle 2 tablespoons cheese over top half of each muffin. Broil 1 1/2 minutes or until bubbly. Place top halves of muffins over the bottom halves.

Note:

Robin Vitetta-Miller,

July 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note