A hint of sweetness with the mustard is a perfect complement to the saltiness of the peameal bacon and egg. Sliced tomato and the delicate pea shoots complete.
|2||Slices Bon Matin® Supergrain, No Fat, No Sugar Bread , lightly toasted|
|1 tbsp||(15 mL) Olive oil|
|1 tbsp||(15 mL) Dijon mustard|
|1 tsp||(5 mL) Maple syrup|
|3||Slices peameal bacon, cooked|
|1/4 cup||(60 mL) Fresh pea shoots (optional)|
HEAT oil in a small skillet over medium. Add egg whites and cook for 1-2 minutes, turn over using a spatula and cook until set. Season with salt and pepper.
WHISK together mustard and maple syrup. Spread over one slice of toast. Arrange peameal on top followed by egg whites, tomato and pea shoots (if using). Sandwich and enjoy.
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