Breakfast Sandwich 2017-01-28T09:36:19-06:00

Breakfast Sandwich


To poach egg, bring water in saucepan to almost boiling. Crack an egg into small cup, then place cup near surface of hot water and gently drop egg into water.

With spoon, nudge egg whites closer to yolks. This will help egg whites hold together.

Turn off heat. Cover. Let sit for 4 minutes, until egg whites are cooked. Lift eggs out of pan with slotted spoon.

Toast English muffin to your liking.

Assemble sandwich with 1 slice of Canadian bacon, 1 slice of cheese, and poached egg.

Yields 1 serving.


This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions. Learn more about our services. 


  • ½ English muffin
  • 1 slice cheese
  • 1 slice Canadian bacon
  • 1 egg, poached

Nutrition Facts

  • Serving 1 sandwich
  • Calories 165.4
  • Total Fat (g) 8.95
    • Saturated Fat (g) 4.25
    • Trans Fat (g) 0.0
  • Carbohydrates (g) 13.2
    • Fiber (g) 1.1
    • Sugar (g) 1.6
  • Protein (g) 13.65
  • Cholesterol (mg) 114.8
  • Fiber (g) 1.1
  • Sodium (mg) 469.7