Pastrami-Swiss Egg Sandwich

You've heard it before, but breakfast is the most important meal since it fuels and energises you for the day.  

Most morning cravings are different from what will give us the nourishment we need. Is there anything more satisfying than a breakfast sandwich?  

We don't think so, especially when we can chew securely knowing we're starting our day with metabolism-boosting protein and fibre.  

Most fast food companies and diners fail to find a winning combination of components, making the morning sandwich pointlessly calorie-laden and energy-depleted.

We pick our ingredients more carefully in this dish. Pastrami and Swiss have long been reserved for lunchtime deli counters, but we think they go well with soft scrambled eggs because pastrami has more calories than sausage and bacon. Try it.  

INGREDIENTS 1/2 Tbsp butter 4 ounces sliced lean or turkey pastrami 6 eggs 2 Tbsp milk Salt and black pepper to taste Four low-fat Swiss cheese slices 4 lightly toasted whole-wheat English muffins  

Melt butter in a large nonstick skillet over medium heat. Add pastrami and sauté for 2-3 minutes.Lower the heat.Mix eggs, milk, and a touch of salt and pepper.Whisk lightly, then add to pan.

Due to their continued cooking after being taken from the hob, whisk the eggs regularly with a wooden spoon, scraping the bottom as they set.. Place a Swiss slice on the bottom of each English muffin.Divide scrambled eggs among muffins, top with muffin tops, and serve..  

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