An egg should not be a “patty,” a hockey puck, or in any other unidentified form.
Good cheese doesn’t have to be pumped with antibiotic-laden dairy.
Bread should be made with whole grains and wholly nourishing, not white, sugary, and processed.
And nothing should be fried in hydrogenated oils, ever.
But another big one is time. Let me be the first to tell you, that time can be on your side. I made this, my Healthier Egg McMuffin, in a pinch. Here’s what you need and what to do:
1 slice of soy-based cheddar cheese
1 whole-wheat English Muffin
optional: turkey bacon, sausage, or other meat, preferably antibiotic free
-Pull out your two eggs. Get ’em ready. If you’re using the whole egg, you’ll probably have quite a bit left over. If you’re going egg whites only like I did, you’ll be right at a good amount.
-In a small skillet, turn the heat up to medium. It should get hot rather quickly. And when you can drop a few droplets of water on the skillet and watch them sizzle, then spritz with a good deal of cooking spray and crack the eggs over. Cook for about 2 minutes until the outer edges firm up, and then turn the pan a bit, letting the runny egg that remains cook to the outsides. When a fairly thick bottom has formed, you’ll be ready to flip. If you wait too long, it’ll stick to the bottom of the pan.
-When the egg is cooked all the way through, remove and fold gently to fit to the size of the muffin. Lay cheese over the top and watch it melt.
Easy, right? Like 10 minutes or less easy. You can’t be that. It’s cheaper than a McMuffin, and a lot better for you, too! You won’t feel yucky and bloated afterward, and if your arteries could talk they’d probably say thanks, just sayin’.
- The New McDonalds Egg White Delight McMuffin (eatinghealthyontherun.wordpress.com)
- Battle Of The Egg White Breakfast Sandwiches (huffingtonpost.com)
- Teen Says He Accidentally Ate Half A Worm Found In A Sausage McMuffin (kmvt.com)