English Muffin Breakfast Sandwiches
|English muffins||2 , split into halves and toasted|
|Plain non fat yogurt||2 Tablespoon|
|Mustard||1 Tablespoon (Spicy Brown / Dijon)|
|Dried tarragon leaves/Dried basil leaves||1⁄2 Teaspoon|
|Canadian bacon slices||4|
|Tomato slices||4 Large (1/4 Inch Thick)|
|Low fat swiss cheese slices/1 cup / 4 ounces shredded part skim mozzarella cheese||2 Ounce, cut crosswise into halves (2 Slices, 1 Ounce Each)|
|Poached eggs||4 (Kept Warm)|
1. Preheat broiler.
2. Place muffin halves on baking sheet or broiler pan.
3. Combine yogurt, mustard and tarragon in small bowl; stir until well blended. Spread 1/4 of yogurt mixture evenly over each muffin half. Top each muffin half with Canadian bacon and tomato slice.
4. Top each tomato slice with cheese slice half. Place under broiler about 4 inches from heat source; broil 1 minute or until cheese begins to brown slightly. Top with poached eggs. Sprinkle with paprika, if desired.