Time to prepare: 5 mins to prep
Time to cook: 8 mins to cook
Time to cook: 8 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0.1g
Sucrose: 0g
Glucose: 0.6g
Fructose: 0g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 7.2g
Monounsaturated:15.7g
Polyunsaturated: 4.8g
Trans: 0g
Fatty Acids
Total Omega 3: 0.1g
Total Omega 6: 2.4g
ALA: 0g
DHA: 0.1g
EPA: 0g
DPA: 0.1g
Nutritional Info
Fiber: 4.4g 18%
Net Carbs: 26
Sodium: 584.9mg 25%
Potassium: 349.4
Cholesterol: 562.1
Nutritional Values (g)
Calories: 505 Fat: 32g
Protein: 25g Carbs: 30g
Protein: 25g Carbs: 30g
Recipe Instructions
Ingredients
English muffins (Whole-wheat)
1 muffin / 66 grams
1 muffin / 66 grams
Olive oil (Salad or cooking)
1 tbsp / 13.5 grams
1 tbsp / 13.5 grams
Egg (Whole, fresh eggs)
3 large / 150 grams
3 large / 150 grams
Kraft miracle whip light dressing (Salad dressing)
1 tbsp / 16 grams
1 tbsp / 16 grams
Instructions
Step 1
Slice and toast english muffin; set aside.
Step 2
Heat a pan over medium heat and coat with olive oil. Fry egg to desired doneness (you can also scramble if desired).
Step 3
Spread 1 tbsp of Miracle Whip on the english muffin. Top one slice of the muffin with the egg.
Step 4
Bring halves together and enjoy!