Breakfast · Canadian
Peameal bacon and egg breakfast sandwich
A Canadian classic: back bacon, a fried egg and cheddar in a toasted whole wheat English muffin.
- Serves
- 2
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
Ingredients
For 2 sandwichs- 132 g whole wheat English muffins, split
- 120 g Canadian bacon
- 2 large eggs
- 30 g cheddar cheese, sliced
- 20 g baby spinach
- 1 tsp olive oil
Method
Toast the English muffin halves.
Heat the oil in a skillet over medium heat and cook the back bacon slices for 2 minutes on each side, until browned. Set aside.
Fry the eggs in the same pan for 3 minutes, until the whites are set.
Layer spinach, bacon, a fried egg and cheese on each muffin base, then close with the tops.