Skinny Bistro-Style Meal For Brunch, Lunch or Dinner
Ingredients
- 2-4 slices wheat sourdough bread, depending on the size, see shopping tip
- 4 teaspoons Dijon mustard
- 4 ounces ham or turkey ham, thinly sliced, see shopping
- 4 slices reduced-fat cheese, such as Jarlsberg or Swiss
- 2 tablespoons white wine vinegar or cider vinegar
- 4 eggs, I like Egg-Land’s Best, see healthy benefits
Ingredients for salad:
- 6 cups spring mix or field greens lettuce
- 1 cup cherry tomato, sliced in half
- 2 tablespoons Girard’s Light Champagne Vinaigrette or your favorite light Italian dressing, see shopping tip
Instructions
- Preheat broiler.
- Toast the bread and spread one side of each with mustard. Top the mustard side with 1 slice of ham and 1 slice of cheese. Place all on a baking sheet.
- In a large pan filed halfway with water bring to a simmer over medium heat. Add the vinegar. Gently add each egg to the water, see prep tip. Cook for 3-5 minutes, until desired consistency. If you like your egg runnier cook for the shorter time.
- In the meantime, place the baking pant of open-faced sandwiches in the oven and broil until cheese is melted. Keep an eye on it so it doesn’t burn. Remove from oven, plate each.
- In a bowl and the greens and tomatoes. Toss with 2 tablespoons dressing. Divide the salad and top each open-faced sandwich with the salad.
- Top each salad with 1 poached egg.
- Serve at once with a fork and knife.
Nutrition
Serving: 1servingCalories: 221kcalCarbohydrates: 17gProtein: 17gFat: 8gSodium: 548mgFiber: 2gSugar: 1gPlus Points: 5