Egg & Lox Muffin

Egg & Lox Muffin

It seems that most people I talk to never know what to eat for breakfast, if they even eat it at all (always eat breakfast… always).  I thought I’d give some suggestions based on things I’ve made to eat to get your motor going first thing in the morning (be honest, a PopTart has never gotten you moving).  So, let’s get to today’s dish!!

Name: The Egg & Lox Muffin

This is an image, you cant eat it (sorry).

This is an image, you can't eat it (sorry).

Ingredient Breakdown:

  • 1 English Muffin (I prefer Whole Wheat)
  • 1 Large Cherry tomato (Sliced thin)
  • 1 oz Neufatel (or Cream) Cheese
  • 1 tsp Butter
  • 1 Egg
  • 1 oz Lox (or your favorite Smoked Salmon… I’m partial to Wild Coho)
  • A few slices of Red Onion
  • Dash o’ Pepper
  • Dash o’ Salt

Instructions:

  1. Slice your tomato and onion.
  2. Melt butter in pan over medium heat
  3. When melted, crack your egg and begin cooking.  Flip when set and continue cooking to whatever consistency you like (I prefer Over-Medium).  When cooked, remove from heat, throw on a dash of salt (not too much, the Lox is plenty salty) and pepper.
  4. Toast English Muffin, coat both pieces with the cheese when it is done to your liking.
  5. On the bottom layer put the sliced tomatoes, followed by the egg, the lox, the onion, and finally, the top of the muffin.
  6. Eat and enjoy!

Quick Nutrition Facts:

  • Calories:  386
  • Fat:  19.5
  • Protein:  22
  • Carbs:  30
  • Fiber:  4

Not too bad, eh?  It’s very fast to make, never more than 10 minutes for me in the morning, pretty filling and it’s also pretty cheap, and while I know everyone’s costs are different, this works out (for me) to be less than $3.00 a day for breakfast (I buy my eggs from a farm, so you can probably even get it cheaper).  If you have your own variations, please feel free to share.  I’m a fan of capers on here, but they hate staying on the sandwich!


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2 Comments

  1. AKgirl74 Says:

    Hi~ MMMMM that looks good! I saw a recipe for lox and onion bagels with capers. They pressed the capers into the cream cheese to keep them on~ hope that helps 😉

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  2. Jason Says:

    Why didn’t I think of that? I love capers, but they never stay on. I figure it is just too early when I’d make it for my brain to kick in and say “put the round things on the cheese.” 🙂

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