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Рецепт A Lovely Skinny Bistro-Style Meal For Brunch, Lunch, or Even Dinner
by Skinny Kitchen with Nancy Fox

A Lovely Skinny Bistro-Style Meal For Brunch, Lunch, or Even Dinner

It’s a salad, a sandwich and an egg dish all in one! This beautifully constructed meal is not a typically dish and is really delicious! It’s made with mostly refrigerator friendly ingredients too. One delightful serving has 221 calories, 8 grams of fat and 5 Weight Watchers POINTS PLUS. Made with all regular ingredients will set you back 456 calories and 26 grams of fat. It’s pure bliss!

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Подготовка: США American
Приготовление: Порций: 4 servings

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  • It’s a salad, a sandwich and an egg dish all in one! This beautifully constructed meal is not a typically dish and is really delicious! It’s made with mostly refrigerator friendly ingredients too. One delightful serving has 221 calories, 8 grams of fat and 5 Weight Watchers POINTS PLUS. Made with all regular ingredients will set you back 456 calories and 26 grams of fat. It’s pure bliss!
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • 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
  • 4 slices reduced-fat cheese, such as Jarlsberg or Swiss
  • 2 tablespoons white wine vinegar or cider vinegar
  • 4 eggs, we like Egg-Land’s Best
  • 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
  • Shopping Tip
  • Most loaves of wheat sourdough or cracked wheat sourdough have very large slices. If using this type of sourdough, you’ll only need ½ slice of bread for each serving. We bought ours at Trader Joe’s. Each slice typically has about 130 calories.

Инструкции

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top each salad with 1 poached egg.
  7. Serve at once with a fork and knife.