|Sliced mushrooms||1⁄4 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Canned tomato juice||16 Ounce|
|Dried thyme||1⁄4 Teaspoon|
Combine first 4 ingredients in a 10- x 6- x 2-inch baking dish; cover with heavy-duty plastic wrap, and microwave at HIGH for 3 to 4 minutes, stirring after 2 minutes.
Drain well, and return to baking dish.
Combine tomato sauce, salt, thyme, and pepper in a small bowl; stir well, and add to sauteed vegetables.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 4 to 5 minutes or until mixture comes to a boil.
Break eggs, one at a rime, into a 6-ounce custard cup.
Gently slip each egg into sauce mixture, and pierce yolk with a wooden pick.
Cover with heavy-duty plastic wrap, and microwave at MEDIUM-HIGH (70% power) for 5 to 6 minutes or until egg whites are partially set.
Let stand, covered, 3 to 4 minutes.
Carefully spoon eggs and sauce over English muffins.
Serving size: Complete recipe
Calories 689 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 6.7 g33.4%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 1336 mg55.7%
Total Carbohydrates 87 g29%
Dietary Fiber 9.7 g38.9%
Sugars 22.3 g
Protein 41 g82.3%
Vitamin A 63.8% Vitamin C 189.5%
Calcium 42.6% Iron 62.2%
*Based on a 2000 Calorie diet