Everyone knows about egg muffins. They're the ultimate handheld convenience breakfast food. However, you don't have to resort to the rubbery, greasy, tasteless monstrosities at the drive-thru if you want a filling breakfast in a hurry. You can whip up this nutritious high-protein delight in less than 10 min, with fresh ingredients that are full of flavor. You'll never see fresh greens on your typical fast-food egg muffin, but they have loads of vitamins and minerals, and add a wonderful crunch to the sandwich here. Curry-seasoned yogurt ups the flavor ante, so much so that you won't even want to put cheese on an egg muffin again. The yogurt sauce is simple to put together, and you can really mix up whatever flavor combination you desire based on the seasonings or herbs that you have on hand. The meat, of course, is entirely optional, but adds protein; I had bacon around, but deli meats or even seasoned cooked black beans would be an equally delicious (and healthier) alternative. Put all of it together on a whole-wheat english muffin with a hot cooked egg, and you've got yourself a real breakfast. Or, dinner, as was my case. ;)
Ingredients
4 whole wheat english muffins
4 eggs
handful of fresh spinach leaves, washed (or your favorite raw leafy green)
8 slices uncured bacon/turkey bacon, cooked (or 4 slices deli ham)
1/2 cup lowfat plain yogurt
1/2 tsp garlic powder
1 tsp curry powder
1/4 tsp cumin
pinch salt
pinch cayenne (optional - for extra heat)
Directions
1. Split and toast english muffins. Meanwhile, cook eggs as desired (scrambled, poached, or fried).
2. For sauce: Whisk together yogurt and spices until well-mixed. Adjust amounts as desired (it's always good to start conservatively and add from there). Yogurt sauce can store in the refrigerator for a few days, if you wish to make it ahead of time.
3. Layer cooked egg, meat and spinach leaves on bottom half of english muffin. Spoon sauce onto other half of muffin and sandwich two halves together.
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