Pesto Egg Sandwich

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

What makes it great: The basil in pesto has bone-building vitamin K.

Yield: Serves: 1
Cost per Serving: $1.02
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 385
  • Fat: 22g
  • Saturated fat: 7g
  • Protein: 19g
  • Carbohydrate: 31g
  • Fiber: 5g
  • Cholesterol: 236mg
  • Sodium: 942mg

Ingredients

  • 1 whole-wheat English muffin, split
  • 1 large egg
  • 1 tablespoon milk
  • Salt and pepper
  • 2 tablespoons shredded sharp Cheddar
  • 1 1/2 teaspoons prepared pesto

Preparation

  1. Toast English muffin to desired doneness. Mist a 3-inch ramekin with cooking spray. Lightly beat egg, milk, salt and pepper in ramekin. Stir in cheese. Place ramekin on a microwave-safe plate and microwave on high for 1 minute. Spread pesto on bottom muffin half. Top with egg and remaining muffin half. Close sandwich, pressing gently.
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